Properly Carragheen moss. [From Carragheen near Waterford in Ireland, where it grows abundantly.]
A kind of seaweed (Chrondus crispus), also called Irish moss, common on the British coasts, of a cartilaginous texture and a purplish color, becoming yellowish-white when dried. It yields on boiling a nutritive demulcent jelly, used for food and in medicine. Introduced into medical use by Mr. Todhunter of Dublin. (See Reece’s Monthly Gazette of Health, Jan., 1831.)
1834. Esther Copley, Housekpr.’s Guide (1838), 61. Carraghan moss … in the time of the dreadful destitution in Ireland, in 1831, was the means of preserving many families from starving.
1837. M. Donovan, Dom. Econ., II. 323. Carrageen, commonly called Irish moss, introduced from Ireland as an article of food within the last ten years.
1841. Penny Cycl., XXI. 156/2. It [Carrageen moss] is frequently employed, instead of isinglass, for the manufacture of blanc-mange and jellies.
Hence Carrageenin (Chem.), the form of PECTIN found in Carragheen.
