[Sca-cooks] OOP - Food for a 19th Century Parisian Courtesan
V O
voztemp at yahoo.com
Tue Feb 1 15:52:05 PST 2011
Hummmmm? When did sea-moss become a "norm for blanc-mange? Here is one from
1904 a publication from gold medal flour, and no longer in the "sick" catagory
of foods.
Blanc-mange
One half cup Irish moss. Wash in teped water, pick over and put into a double
boiler with one quart of milk. Boil until it thickens when dropped on a cold
plate. Add one-half salt-spoon salt, strain, not allowing bits of moss to pass,
add flavoring and turn into a mould that has been wet with cold water. Sea-moss
farina may be used-one level teaspoon to a quart of milk. Heat slowly and stir
often.
So from the 1891 (which was origionaly published in 1874) cookbook to the 1904
one it went from an invalid food to a normal recipe to put in a thing like an
product advertising cookbook phamplet. Very wierd.......
It is kind of interesting to see how much the recipe changed over the many, many
years (centuries) of this recipe name.
Is the sea-moss a coagulant/thickner? I know there is a sea-weed that is used
in a lot of things like dog food, carnageehan or something like that (I know
that is spelled wrong) could that be what they are talking about?
Mirianna
----- Original Message ----
From: V O <voztemp at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tue, February 1, 2011 3:00:41 PM
Subject: Re: [Sca-cooks] OOP - Food for a 19th Century Parisian Courtesan
Ok, here is a good one from a 1891 book.
Sea-Moss Blanc-Mange
Wash the moss well, and soak it for half an hour or more in a little cold
water. To half an ounce or a handful of moss allow one quart of water, or
rather of rich milk, if the patient can take milk. When the water or milk is
boiling, add the soaked sea-moss, and sugar to taste. Let them simmer until the
moss is entirely dissolved. Strain the juice into cups or little molds. Many
boil a stick of cinnamon with the water or milk, and flavor also with wine; but
the simple flavor of the sea-moss is very pleasant. It may be served with a
little cream and sugar poured over it.
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