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Carrageen Blanc Mange (Irish Moss)

A historical recipe from Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846).

A historical recipe

Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Project Gutenberg eBook #54965.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Digitised by Project Gutenberg, eBook #54965 (https://www.gutenberg.org/ebooks/54965). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ireland. Associated with Ireland by its title says: Irish (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take one tea-cup full of Carrageen, or Irish moss, after it has been carefully picked over.
  2. Wash it thoroughly in pearlash water, to take out the saline taste;
  3. then rinse it in several waters, put it in a tin pail, and pour to it a quart of milk.
  4. Set the pail, closely covered, into a kettle of boiling water.
  5. Let it stand until the moss thickens the milk, then strain through a fine sieve, sweeten with powdered loaf sugar, and flavor with rose or lemon.
  6. Wet the moulds in cold water, then pour in the blanc mange, and set it in a cool place.
  7. In two, or three hours, or when quite firm, it may be used.
  8. Loosen the edges from the moulds, and then turn it out upon china or glass plates.
  9. It may be served with powdered sugar and cream.