Skip to main content
Dessert

Irish Moss Blanc-Mange

A dessert made by thickening milk with Irish moss, flavored with vanilla and salt, then molded and served with sugar, cream, or jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 cold water for 15 minutes.

  2. Pick over the moss, then wash the moss.

  3. Tie the moss in a lace bag.

Make the blanc-mange

  1. Place the bag in a double boiler with the milk.

  2. Boil until the milk thickens when dropped on a cool plate.

  3. Add the salt, then strain the mixture.

  4. Flavor with vanilla.

Mould and serve

  1. Mould the mixture in small cups or rinsed egg-shells.

  2. Serve with sugar and cream, or with apple or grape jelly.

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

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
Seaweed that thickens the milk as it cooks, setting the mixture into a soft jelly.
Milk
Forms the body of the blanc-mange and sets with the moss as it cools.

The step that matters

Boil until the milk thickens when dropped on a cool plate. Irish moss sets only when it is cooked long enough to release its gelling compounds. Stopping too early leaves the mixture thin and unable to hold its shape when moulded.

“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.

You might also like

Irish Moss Blanc MangerIrish Moss Blanc Manger27 recipesVanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes