Carrageen in Moulds

Ingredients

• one quart of rich unskimmed milk
• half a pint of bitter almonds
• half a nutmeg
• a large stick of cinnamon
• eight or nine blades of mace
• a half handful of carrageen
• a half pound of castor sugar
• a little rose water
• a nice piece of cooked apple or pear

Method

1. 1

   Take half a pint of milk and add bitter almonds, nutmeg, cinnamon, and mace.

2. 2

   Boil for an hour and a half.

3. 3

   Wash carrageen and add to cold milk.

4. 4

   Stir in boiled milk, sugar, and rose water.

5. 5

   Boil quickly for five minutes, strain into tea-cups with cooked apple or pear, and serve with apple jelly and cream.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 159. The excerpt below is the record exactly as published.

Carrageen in Moulds. From one quart of rich unskimmed milk take half a pint, and add to it two ounces of bitter almonds (blanched and pounded), half a nutmeg, a large stick of cinnamon (broken up), and eight or nine blades of mace. Set this in a closed pan over bright coals, and boil it for an hour and a half. In the meantime wash thoroughly in two or three cold waters a half handful of carrageen (too much of it will give an unpleasant taste), and be 393 BANQUETS OF THE NATIONS particular in draining well ; then add to the one and a half pints of cold milk. When it is sufficiently flavoured stir in the boiled milk, adding gradually a half pound of castor sugar and a little rose water, and mix the whole well. Set it over the fire, and boil quickly for five minutes, then strain it into tea-cups into which has been put a nice piece of cooked apple or pear

Cook this with the app: pantry check, scaling, and the assistant.