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Sea Moss Blancmange desserts, ethnic 1/4 cup sea moss 1/4 cup sugar 1 quart milk 1/4 teaspoon salt 1 teaspoon vanilla Soak moss in lukewarm water for 10 minutes; lift carefully from the water so as not to disturb any sand which have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit. Source: Twentieth Century Cookbook, 1921 Yield: 1 recipe Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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