Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoonful sugar wash the moss well in very hot -- almost boiling -- water
- 30 drops of cinnamon essence
- a quart of cold water
- 1 breakfastcupful moss 1£ pint3 milk 1 tablespoonful sugar wash the moss wel
- 1 tablespoonful sugar wash the moss well in very hot -- almost boiling -- wate
- 2 ozs
- two lemons
Directions
1 breakfastcupful moss 1£ pint3 milk
1 tablespoonful sugar
Wash the moss well in very hot — almost boiling — water; then soak it in cold water for an hour; take a breakfastcupful, and put in enamelled saucepan with milk and sugar. Simmer slowly ; about one hour will bo sufficient to boil it; strain through fine sieve; let it cool. To be eaten with cream. E. Irwin.
Kehoe Donnelly's Dublin Hams & Bacon
HOME RECIPE BOOK,
CARRIGEAN OR IRISH MOSS,
Take 2 ozs. of Irish moss and wash thoroughly in cold water ; then put it into a saucepan with a quart of cold water, with 30 drops of cinnamon essence and peel of two lemons; simmer for an hour. Strain and sweeten to taste; add the juice of two lemons, a glass of sherry or any flavouring preferred; pour into mould, and cool. E. Carroll.