Weekend Cooking: Irish Moss Blanc-Mange

Irish Moss Blanc Mange.

A small handful of moss (to be purchased at any drug store), wash it very carefully, and put it in one quart of milk on the fire. Let the milk simmer for about twenty minutes, or until the moss begins to dissolve. Then remove from the fire and strain through a fine sieve. Add two tablespoonfuls of sugar and half a teaspoonful of vanilla flavoring. Put away to harden in cups or molds, and serve with sugar and cream.

A delicate dish for an invalid.

From The Whitehouse Cookbook (1887) by F. L. Gillette and Hugo Ziemann