The making of blancmange or mould from carrageen moss

[mollydot]

I typed this up for a mailing list I'm on, and thought a couple of you foodies might be interested

Comments

[silja]

Sounds like a great book, but I cannot find it on amazon (.com or .co.uk). Do you know if it is out of print?

[mollydot]

I don't know. This copy is from 1978. I don't know if there were reprints.

Try leaving out the "100 Recipes & Folklore of Natures Harvest". It's on the cover, but not inside.

[mollydot]

There's some available second hand: http://www.amazon.co.uk/Wild-Free-Cooking-Cyril-OCeirin/dp/0705000834/ref=sr_1_1?ie=UTF8&s=books&qid=1269475378&sr=1-1

[mollydot]

Or ask these guys: http://www.obrien.ie/

[unav]

"We have found carrageen to be something of an acquired taste"

Very true. It's always surprising when your dessert tastes like muck and seaweed.

[mollydot]

Yeah. I can't say I'm inclined to try it myself.