Irish Moss Chondrus crispus a k a carrageen, carrageen moss, Mousse d'Irlande and Irisch Moos, is a springy, red seaweed that ranges from greenish-yellow to reddish-brown.    From Wordnik.com.  [NYT > Home Page] Reference

I have experimented with carrageen or Irish moss and the Sea-moss.    From Wordnik.com.  [The Golden Age Cook Book] Reference

In the '70s, according to Bria, technicians experimented with a new gelatin formula using carrageen, a seaweed, and found that the resulting Jell-O became firm in just 10 minutes.    From Wordnik.com.  [No Time To Make Dessert?] Reference

From Sligo's edible seaweeds carrageen and dillisk.    From Wordnik.com.  [The Earth Times Online Newspaper] Reference

"I'll give you some seaweed pudding, carrageen, you know.".    From Wordnik.com.  [The Boy With the U. S. Fisheries] Reference

Paper marbling is the centuries-old craft using paints, carrageen, and alum, which produces dramatic patterns on paper that resemble marble or other stone.    From Wordnik.com.  [Columnist: Keith Groller] Reference

I'm dreaming of a time when I can collect my own samples where the carrageen is not at risk - perhaps further up the Atlantic - and use it as a possible pectin substitute for homemade summer jams.    From Wordnik.com.  [NYT > Home Page] Reference

29. carrageen.    From Wordnik.com.  [A Spelling-Book for Advanced Classes] Reference

Blanc-mange, (carrageen).    From Wordnik.com.  [Directions for Cookery, in its Various Branches] Reference

A search “Irish” here got me Irish Apple Pie, Grated Irish Potato, Chocolate Blancmange (which involves something called Irish moss, which, a quick visit back to Epicurious’s food dictionary informed me, is carrageen, “a stubby, purplish seaweed found along the west coast of Ireland, as well as America's Atlantic coast,” that, dried, is used as a thickening agent), and, of course, Irish Stew.    From Wordnik.com.  [Food on the Web] Reference