Irish-Moss Blancmange
From The universal cookery book, 1887
Serve with sugar and cream.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 89. The excerpt below is the record exactly as published.
Irish-Moss Blancmange. Pick over carefully one teacupful of Irish moss ; wash it first in saleratus-water, then rinse it several times in fresh ; put it in a tin bucket, with one quart of milk ; cover closely, and set in a pot of boiling water. Let it stand until the milk begins to thicken, then strain through a fine sieve, and sweeten with powdered sugar ; flavor with lemon or vanilla
Cook this with the app: pantry check, scaling, and the assistant.