Irish Moss Blanc-Mange
A dish that gets its character from milk and vanilla.
contains dairy
Ingredients
US
Metric
- ⅓ cup Irish moss
- 4 cups milk
- ¼ teaspoon salt
- 1½ teaspoons vanilla
Make it lactose-friendly
- 4 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.
Nutrition (estimated, per serving)
| Calories | 204 |
|---|---|
| Protein | 10.2 g |
| Fat | 10.6 g |
| Carbs | 15.7 g |
| Fiber | 0.0 g |
| Sodium | 336 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States