Sea Moss Farina Blancmange.
A dish that starts with milk and finishes with sugar.
contains glutencontains dairy
Ingredients
US
Metric
- 1 pint of milk
- 1 even teaspoonful of sea moss farina
- 1 saltspoonful of salt
- 1 tablespoonful of sugar
- 1/2 teaspoonful of flavor
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Put the farina in a bowl, and gradually pour the milk over it, stirring until smooth. Turn into the double-boiler and cook, stirring frequently, until the mass looks white; then add the sugar, salt, and flavor. Rinse a mould in cold water, and turn the blancmange into it. Set away in a cool place to harden. It should have three or four hours for this. Serve with powdered sugar and cream.
Nutrition (estimated, per serving)
| Calories | 371 |
|---|---|
| Protein | 17.0 g |
| Fat | 17.1 g |
| Carbs | 38.0 g |
| Fiber | 1.4 g |
| Sodium | 2628 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States