CARRAGHEEN, IRISH MOSS, PEARL MOSS : a species of edible seaweed named after the town of Carragheen, near Waterford, Ireland, found on the coasts of the British Islands, the rocky shores of continental Europe and the Eastern shores of the Northern United States and Canada. Similar varieties abound also on other parts of the American coast line.
The Carragheen of domestic use is obtained principally from New Hampshire and Massachusetts, the harvest season there extending from May to September. After gathering, the plants are washed in salt water and spread on the beach to dry and bleach, the process being repeated several times.
As marketed, Carragheen is in pieces of from two to three inches to a foot in length, cartilaginous and flexible in texture, branching in shape, and in color from a reddish brown to straw color or white, varying with local differences in the plant and the extent of the bleaching.
The greater part of the supply is employed in the clarifying of beer. The re
mainder is retailed through druggists and grocers, etc., the best qualities packed in half pound and pound boxes.
To make a nutritious beverage, which is considered also a good demulcent for toughs, a scant ounce of Carragheen is placed in a quart to three pints of water, gently heated until the liquid is syrupy in consistence and then strained, milk and sugar or sugar and lemon juice being added to taste.
In the preparation of blancmange or jelly, a larger quantity is required. A good receipt is to soak a small cupful in cold water for about five minutes, then tie it in a cheese-cloth bag, place in a double-boiler with a quart of milk, add a little salt and cook for a half hour. When done, take the bag out, flavor the liquid with lemon or vanilla extract and pour into a mold or small cups, previously wet with cold water. When the jelly is set, it can be eaten with sugar and cream or fruit as desired.