Carrageen Sauce

Ingredients

• half an ounce of carrageen
• one pint of water
• double the quantity of good milk
• a stick of cinnamon
• three ounces of sugar

Method

1. 1

   Wash carrageen, soak in water, then boil with milk, cinnamon, and sugar until it thickens.

2. 2

   Pass through a sieve and sweeten if desired.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 158. The excerpt below is the record exactly as published.

Carrageen Sauce. Bake a few large potatoes in a slow oven, and when tender grate them. Butter a pie-dish, put in a la}'er of the grated potatoes, dust in a little salt, spread a layer of marmalade over, then put in another layer of potatoes, 392 IRELAND and so on until the dish is full, squeezing a few drops of lemon juice between each layer. Dissolve two ounces of Irish moss (which has been steeped in two waters) in one pint of milk ; flavour it with any kind of essence liked, and pour it over the potatoes. Bake the pudding in a good oven, and when cooked and nicely browned turn it into a hot dish, sift plenty of sugar over, and serve with cream or a sweet sauce. Carrageen Sauce. Put half an ounce of carrageen into a bowl of water, wash it well in two waters, and then put it into another bowl with one pint of water, and let it soak for ten minutes. Turn it with the water into a saucepan, add double the quantity of good milk, a stick of cinnamon, and three ounces of sugar

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