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Fruit Mousses

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

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 The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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.

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Ingredients

Method

  1. Whip a pint of cream very stiff and drain as directed above.
  2. Mix with it a cupful of any fruit-pulp, the juice drained off and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream;
  3. a little cochineal added to strawberry or to peach mousse gives it a better color.
  4. A little vanilla improves the flavor.
  5. Mold and pack in ice and salt for three hours.
  6. GOLDEN MOUSSE (Made without Cream)= 3 eggs.
  7. 3 tablespoonfuls of sherry.
  8. 1/2 tablespoonful of lemon-juice.
  9. 1 tablespoonful of syrup with the yolks.
  10. 2 tablespoonfuls of syrup with the whites.
  11. Beat the yolks smooth;
  12. add a tablespoonful of syrup, and cook, stirring constantly until the mixture makes a thick coating on the spoon.
  13. Remove from the fire, add the sherry and lemon-juice, and beat it until it is light and cold;
  14. whip the whites of the eggs to a stiff froth;
  15. pour into them slowly two tablespoonfuls of boiling syrup cooked to the ball (see Italian meringue, page 498);
  16. add the Italian meringue to the mixture of yolks, put it into a mold, and pack in ice and salt for four hours.
  17. This mousse can be flavored with a tablespoonful of kirsch, rum, or brandy instead of sherry.
  18. A few white grapes or candied cherries laid in the bottom of the mold before the mixture is put in, makes the dish more ornamental.