Irish moss, also known as carrageen, is a seaweed that is very high in calcium and iodine. It is most commonly used as a thickening agent, in the same manner as agar-agar, flour, or arrowroot starch. Carrageen is one of the few emulsifying agents found in industrialized foods that are beneficial to health. Powdered Irish moss is traditionally used to make the famous blancmange may not be as popular or well known as it once was, it is a dish worth experimenting with for those who like to try new things in the kitchen and are drawn to timeworn culinary delights.
Irish moss tea is made by steeping the dried moss in boiling water; strain and add honey for a brew that is helpful in cases of diarrhea and for kidney and bladder problems.
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BLANCMANGE
¾ cup Irish moss
4 cups milk
Dash of salt
½ teaspoon lemon or pure vanilla extract
Honey and cream or fruit
1. Soak moss in cold water 5 minutes. Drain and tie moss in cheesecloth. Put in top part of double boiler with the milk and salt. Put over boiling water and cook, covered, 30 minutes.
2. Remove bag and discard. Add flavoring to milk mixture, pour into bowl and chill until firm.
3. Serve with honey and cream.
4. Makes four servings.
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