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
- a pint of cream very stiff
- four tablespoonfuls of powdered sugar
- a tablespoonful of curacao
- a teaspoonful of any flavoring extract
- an ounce of chocolate
Method
- Whip a pint of cream very stiff;
- turn it onto a sieve to drain for a few minutes so it will be entirely dry.
- Return it to the bowl and whip into it lightly four tablespoonfuls of powdered sugar and a tablespoonful of curacao, of noyau, of kirsch, or of very black coffee, or a teaspoonful of any flavoring extract, or an ounce of chocolate, melted, and diluted with a little milk or cream, and flavor with a few drops of vanilla.
- When a liqueur is used for flavoring less sugar is needed than with coffee, chocolate, or essences.
- Turn the cream into a mold and pack it in ice and salt for four hours.
- Garnish the dish with small iced cakes.