This is made of a sea-weed resembling moss, that is found in large
quantities on some parts of our coast, and is to be purchased in
the cities at most of the druggists. Carrageen costs but little,
and is considered extremely salutary for persons of delicate
constitutions. Its glutinous nature when boiled, renders it very
suitable for blanc-mange.
From a quart of rich unskimmed milk take half a pint. Add to the
half pint two ounces of bitter almonds, blanched and pounded; half
a nutmeg; and a large stick of cinnamon, broken up; also eight or
nine blades of mace. Set it in a closed pan over hot coals, and
boil it half an hour. In the mean time, wash through two or three
_cold_ waters half a handful of carrageen, (if you put in too
much it will communicate an unpleasant taste to the blanc-mange,)
and add it to the pint and a half of cold milk. Then when it is
sufficiently flavoured, stir in the boiled milk, adding gradually
half a pound of powdered sugar, and mix the whole very well. Set
it over the fire, and keep it boiling hard five minutes from the
time it has come to a boil. Then strain it into a pitcher; wet
your moulds or cups with cold water, put the blanc-mange into
them, and leave it undisturbed till it congeals.
After washing the sea-weed, you must drain it well, and shake the
water from the sprigs. You may flavour the mixture (_after_
it is boiled and strained) with rose-water or peach-water, stirred
in at the last.