Moss Blancmange.
A dish — irish moss and milk carry it.
contains dairy
Ingredients
US
Metric
- 1 gill of Irish moss
- 1 quart of milk
- 2 tablespoonfuls of sugar
- 1 saltspoonful of salt
- 1 teaspoonful of vanilla or lemon extract
Make it lactose-friendly
- 1 quart of milk → lactose-free milk, oat milk, or almond milk
Steps
- Measure the moss loosely. Wash it and pick out all the pebbles and seaweed. Continue washing it until every particle of sand is removed. Put it in the double-boiler with the cold milk, and place on the fire. Cook for twenty minutes, stirring frequently; then add the salt, and strain into a bowl. Now add the sugar and flavor. Rinse a bowl in cold water, and, after turning the blancmange into it, set it away to harden. Serve with powdered sugar and cream.
Nutrition (estimated, per serving)
| Calories | 209 |
|---|---|
| Protein | 10.2 g |
| Fat | 10.6 g |
| Carbs | 17.5 g |
| Fiber | 0.0 g |
| Sodium | 915 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States