Iceland Moss Jelly.
Soak one quarter-ounce of isinglass in a half-pint of cold water for three hours and then boil quietly. Steep threequarters of an ounce of Iceland moss in one quart of cold water, then boil and simmer down to one half-pint. Add the isinglass previously boiled, sweeten to taste with fine sugar, and flavour with lemon juice.
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https://paperspast.natlib.govt.nz/newspapers/BH18990915.2.29.4
Bibliographic details
Bruce Herald, Volume XXX, Issue 3099, 15 September 1899, Page 6
Word Count
59Iceland Moss Jelly. Bruce Herald, Volume XXX, Issue 3099, 15 September 1899, Page 6
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