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Dessert

Irish Moss Blanc Mange

A sweet pudding made from Irish moss, milk, water, vanilla, and salt, served with sugar, cream, and fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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. Pour cold water over the Irish moss and let it stand for 20 minutes.

  2. Drain the water and pick over the moss, discarding discolored pieces.

Make the pudding

  1. Add the moss to the milk and cook in a double boiler for 15 to 20 minutes, ensuring the milk is only slightly thickened.

  2. Strain the mixture, then add salt and vanilla.

  3. Strain a second time into small molds or egg cups that have been dipped in cold water.

Serve

  1. Serve with sugar and cream, and garnish with sliced fruit or a candied cherry.

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

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

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

What each ingredient does

Irish moss
Provides the gelling agent that thickens the milk into a soft, set pudding.
Milk
Forms the body of the pudding and sets with the moss as it cooks.

The step that matters

Cooking in the double boiler. Irish moss sets as the mixture cools, so the milk should only be slightly thickened when removed. Cooking it too long or at high heat can make the pudding overly stiff or scorch the milk.

“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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