Simple Milk pudding for Lent

This is a recipe for a simple, humble, Old Fashioned Milk pudding. 

 An old cook book I found at the thrift store, (aka Jumble store, used items store), titled The New England Yankee Cook Book, (Coward-McCann, 1939) had a recipe named SEA MOSS BLANCE MANGE. This is the same recipe except I did not gather Sea Moss to make the pudding with, it is far to cold on the beach this time of year. Irish Sea Moss has the same congealing effect as gelatin and in fact it is in many products we purchase at the market. The cook book states, " Our forefathers used to gather sea moss, dry it and keep it for years", (pg 209).

Milk Pudding

1.  1 3/4 cup whole milk*
2. 3 tablespoons brown sugar
3. 1 1/2 Teaspoons of powdered Knox gelatin, (knox is the only plain gelatin I know of, use what you are use to using).
4. 1/2 cup hot water
5. 1 teaspoon of vanilla

1. 
   

   Combine sugar with milk in a pot over low to medium heat. Stir until the sugar has melted but don't let the mixture boil
2. 
   

   Dissolve powdered gelatin in hot water and add to the pot. Stir the mixture and heat for about 5 minutes
3. Remove from heat and stir in a few drops of vanilla essence to taste
4. 
   

   Pour the mixture evenly into glass or ceramic containers and let it cool to room temperature
5. Chill the pudding in the refrigerator for 3-4 hours to solidify.

   
   

    * I have not made this with Soy, Rice, or low fat milks, but in theory they should work fine.  If you try this recipe with an alternative milk, let me know how it worked:)

   
   

   This recipe was also adapted/ methods from the Vanilla Milk Pudding found at this site:

   https://cookpad.com/us/recipes/1910783-vanilla-milk-pudding