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Simple Carrageen Or Irish Moss Blancmange Cooking Recipe

Below is the quick and easy cooking recipe for Carrageen Or Irish Moss Blancmange.

Wash in three waters half an ounce of Carrageen moss; drain and put it in two quarts of new milk, let it boil for a few minutes, strain it in a pitcher, wet the moulds, and pour it in while hot; let it stand till it becomes thick, when it may be eaten with sugar and cream, seasoned with peach or rose water, or with a lemon rolled in the sugar. Some prefer seasoning the blancmange before putting it in the moulds. It will keep in a cool place two days, and is better to be made the day before it is eaten.


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