Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 31. One of the earliest known cookbooks by an African American author.
Irish moss (carrageenan) contains natural polysaccharides that form a gel network when heated in milk and then cooled, creating a delicate set dessert without eggs or gelatin. The prolonged boiling extracts these gelling compounds from the seaweed while the milk proteins provide body and richness. Straining removes the moss fibers while leaving behind the thickening agents, resulting in a smooth, pudding-like texture that was prized in 19th-century desserts.
Boil and stir frequently, sweeten to your taste, and flavor with vanilla or lemon.
Strain through a bag, and turn into moulds.
Blancmange can be made up to 2 days ahead. Keep covered with plastic wrap in the molds and refrigerated until ready to unmold and serve.
Store unmolded blancmange covered with plastic wrap in the refrigerator for up to 3 days. The texture is best within the first 48 hours. Do not freeze, as the delicate gel structure will break down upon thawing.
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