Moss Blanc Mange

Ingredients

• 1 oz. moss
• 1 li pint milk
• 2 oz. sugar
• Cinnamon

Method

1. 1

   Pick all gritty or sandy particles from the moss, and soak it in cold water for about twelve hours, drain it, and place it in a saucepan on the fire with the milk.

2. 2

   Let it boil for half an hour, stirring occasionally, to prevent its burning.

3. 3

   Sweeten to taste, and flavour with cinnamon or any other spice.

4. 4

   When the moss is dissolved, leaving nothing but a few thready fibres, strain it through a sieve into a mould.

5. 5

   When cold, it will turn out easily, and have all the appearance of a firm blanc-mange.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 65. The excerpt below is the record exactly as published.

MOSS BLANC MANGE. 1 oz. moss. I li pint milk. 2 oz. sugar. I Cinnamon

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