Sea Moss Blanc-Mange
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 224. The excerpt below is the record exactly as published.
SEA-M05S BLANC-MANGE. Procure sea moss at druggist's. Wash a handful in several waters to remove grit. Throw it in a quart of boiling milk, stir until the sea-moss has been absorbed to make it thick, which can be determined by trying a little in a cold dish. Add a pinch of salt and any desired flavoring
Cook this with the app: pantry check, scaling, and the assistant.