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Irish Moss Blanc Mange

A sweet pudding made from soaked Irish moss, milk, vanilla, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Irish Moss Blanc Mange

Why it works: Irish moss and vanilla share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Irish Moss Blanc Mange

Ingredients

Directions

Prepare the moss

  1. Soak the Irish moss in water for several hours, changing the water occasionally.

  2. Drain the moss well, shaking off excess water.

Make and set the blancmange

  1. In a kettle, combine the moss with the new milk and add vanilla and sugar to taste.

  2. Bring the mixture to a boil and let it boil for five minutes.

  3. Strain the mixture and pour it into moulds.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Irish moss + vanillatop 5% of all pairs
    Smell alikestrong
    Cooked together58 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Irish moss + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Irish moss
Seaweed that contains gelling compounds, so the milk sets into a soft jelly as it cools.
New milk
Forms the liquid base, adding body and creaminess to the set blancmange.

The step that matters

Boiling the moss mixture. The moss's gelling compounds must fully dissolve in hot liquid. Boiling for the full five minutes helps extract them, so the blancmange sets firmly as it cools. Under-boiling can leave it loose.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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