Egyptian Mousse
A historical recipe from Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer.
A historical recipe
Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Project Gutenberg eBook #8501.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #8501 (https://www.gutenberg.org/ebooks/8501). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Egypt. Associated with Egypt by a demonym leading its title: Egyptian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 teaspoonful of vanilla Wash
Method
- 1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1/4 pound of dates 1/2 pint of milk 1 pint of cream 1 teaspoonful of vanilla Wash the rice, throw it into boiling water, boil rapidly twenty minutes;
- drain, add the milk, and cook in a double boiler fifteen minutes.
- Add the sugar, the gelatin that has been moistened in cold water, and the dates chopped.
- Take from the fire, add the vanilla, and when the mixture is cold, fold in carefully the whipped cream.
- Freeze as directed in a mold, and serve with cold quince jelly sauce.