Ingredients Jump to Instructions ↓

  1. 1/3 cup Irish moss

  2. 4 cups milk

  3. 1/4 teaspoon salt

  4. 1 1/2 teaspoons vanilla

Instructions Jump to Ingredients ↑

  1. Instructions Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.


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