Irish Moss Blanc Mange
From Principles of cookery, 1910
Or, cook moss in one pint of water, strain and add one pint of scalded thin cream.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
618Calories
32 gProtein
51 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein32 g
Carbohydrates51 g
Fiber0.5 g
Sugars48 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium981 mg
Potassium1494 mg
Calcium1229 mg
Iron3.6 mg
Magnesium174 mg
Phosphorus1048 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C1.2 mg
Vitamin A314 mcg
Vitamin E0.8 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.3 mg
Folate73 mcg
Choline179 mg
Caffeine0 mg
Water894 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 83. The excerpt below is the record exactly as published.
Irish Moss Blanc Mange.* Soak one-half cup of Irish moss in cold water, pick over, wash and cook with one quart of milk in double boiler for about half an hour. Strain, add a teaspoon of vanilla or *Frorc Home Science Cook Book. 15 other flavor and one-fourth teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.