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In parts of Scotland ( where it is known as ( An ) Cairgean in Scottish Gaelic ) and Ireland, it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy or whisky are added.

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In parts of Scotland ( where it is known as ( An ) Cairgean in Scottish Gaelic ) and Ireland ( variety used is Chondrus Crispus known in Irish Gaelic variously as carraigín rock, fiadháin stuff, clúimhín cait puff, mathair an duilisg of seaweeds, ceann donn head ), it is known as Carrageen Moss it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added.

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