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Dessert

Blanc Mange

A custard-like pudding made from Iceland moss, milk, water, and salt.

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

Ingredients

Directions

Prepare the moss

  1. Wash the Iceland moss thoroughly and soak it in a little water for some time.

Make the pudding

  1. Heat the moss over moderate heat, adding milk as it thickens, stirring constantly.

  2. When it reaches the consistency of thin boiled custard, strain it into a mold.

  3. Set the mold aside to cool.

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.

Explore the science

What each ingredient does

Iceland moss
Its gelling compounds thicken the liquid as it heats, setting the pudding once cooled.
Milk
Adds moisture and richness, softening the moss's gel into a creamy texture.

The step that matters

Heating the moss while adding milk. Stirring constantly keeps the moss from scorching or sticking to the pan, and adding milk gradually controls thickening so the custard stays smooth rather than lumpy.

“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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