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Irish or Sea Moss Blanc Mange

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

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 The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). 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 a demonym leading its title: Irish (confidence 0.55). "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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Method

  1. Sea or Irish moss is so desirable as a food that it should be used more generally.
  2. It can be bought at groceries or drug stores at from 25 cts.
  3. per lb.
  4. upward, according to where it is bought.
  5. Do not confound it with Iceland moss.
  6. It is useless to try to follow any exact rule either by weight or measure for the proportion of moss to the milk, yet the preparation is simple.
  7. Take up a little in the fingers, what might be called a small handful, wash it in several cold waters until all the sand is removed.
  8. Drop it into the milk cold or warm.
  9. (It is very convenient to have it tied loose in 2 or 3 thicknesses of netting, cheese cloth is too fine.) Cook in the inner cup of a double boiler, or in a pail set in hot water, lifting the netting up and down occasionally, until the milk is of a creamy consistency;
  10. then remove moss if it is in the netting, if not, strain through a fine wire or hair strainer.
  11. Sweeten, and flavor with vanilla or rose, or leave plain.
  12. (Some prefer the seaweed flavor.) Turn into a large pudding mold or individual cups or molds which have been dipped in cold water.
  13. It will harden very quickly in a cool place.
  14. Serve with fruit juice, stewed fruit or cream.
  15. Pineapple sauce is very suitable.