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Irish Moss Blanc Mange

A sweet, vanilla-flavored pudding made by simmering Irish moss in milk 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

  1. Wash the Irish moss very carefully.

  2. In a pot, combine the moss and milk, and bring to a simmer over medium heat.

  3. Let the mixture simmer for about 20 minutes, or until the moss begins to dissolve.

  4. Remove from heat and strain through a fine sieve.

Set and serve

  1. Stir in the sugar and vanilla extract.

  2. Pour the mixture into cups or molds and refrigerate until hardened.

  3. Serve with sugar and cream.

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. Sugar + vanillatop 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).

Sugar and vanilla 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 releases gelling compounds into the hot milk, thickening it as it sets.
Milk
Forms the body of the pudding and, as it cools, sets with the moss into a soft custard-like texture.
Sugar
Adds sweetness and balances the mild, slightly salty flavour of the seaweed.

The step that matters

Simmering until the moss dissolves. The moss must dissolve fully for the gel to form. Undercooked moss will not thicken the milk, while prolonged boiling can scorch the milk or weaken the set, so watch the pot closely over medium heat.

“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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