Banana Mousse

Ingredients

• Bananas, 3
• Cream, 1 pint
• Sugar, 1/2 cup
• Candied fruit, 1/2 cup
• Lemon, 1
• Rum

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.

sugar, !/2 cup. Eggs, 2. Prunes, 1 cup. Cream, i/> CUP- Sherry, 2 tablespoons. Make custard of milk and eggs, add sugar, whip cream and add to custard when cold. Stew, drain, stone and chop prunes, stir into custard, add sherry and freeze. FIG CREAM. Figs, I/* pound. Cream, 1 quart. Warm water, 1 cup. Sugar, 1 cup. Chop figs very fine, cover with warm water and let stand for an hour. Scald the cream and sugar, add figs and water, press all through a coarse sieve, cool and freeze. COFFEE ICE CREAM. Milk, iy2 cups. Egg yolks, 3. Powdered coffee, 1-3 cup. Salt, a pinch. Sugar, 114 cups. Cream, 4 cups. Scald milk with coffee and add 1 cup of the sugar. Beat egg yolks, add remainder of sugar and salt. Combine mixtures and cook in a double boiler till mixture thickens. Cool and add cream, strain and freeze. Delicious served in halves of canteloupes. Mrs. 8. L., Dover. QUICK STRAWBERRY CREAM. Strawberries, 1 quart. Sugar, 1 pint, Thin cream, 1 quart. Mash the strawberries with the sugar and let stand for an hour. Press through a sieve, add cream and freeze. RASPBERRY ICE CREAM. Raspberries, 1 quart. Cinnamon, 1 teaspoon. Sugar, 1/0 pound. Cream, 1 pint. Press the raspberries through a sieve and add to the cream, with the sugar and cinnamon. Put in freezer and turn till thick and smooth, then pack for 2 hours. FROZEN DISHES 153 GINGER ICE CREAM. Egg yolks, 8. Orange extract, 1 teaspoon. Sugar, iy2 cups. Preserved ginger, 1 cup. Boiling milk. 2 cups. Lemon juice, 1 tablespoon. Ginger syrup, 1 tablespoon. Beat egg yolks to a thick cream and add sugar and remaining ingredients in order given. Chop ginger fine before -adding. PEACH ICE CREAM. Peaches, 12. Eggs, 2. Sugar, 1 cup. Cream, 1 quart. Pare the peaches and chop fine, then mash thoroughly. Beat the eggs, add sugar and cream and heat together in a double boiler till it begins to thicken. Eemove from fire, cool and freeze. When partly frozen add peach pulp and finish freezing. Pack and leave to ripen for 2 hours before serving. CURRANT ICE CREAM. Milk, 1 quart. Vanilla, 2 teaspoons. Sugar, % cup. Cream, 1 pint. Egg, 1. Currants, 1 pint. Cook milk, sugar and well beaten egg in double boiler for 25 minutes. Cool, add vanilla and cream. Wash and stem the cur- rants, sprinkle well with sugar and let stand 1 hour. Mash, and press through a fine sieve to remove seeds. Freeze cream mixture slightly, add currant juice and finish freezing. FROZEN CUSTARD. Egg yolks, 6. Sugar, % cup. Egg whites, 4. Heavy cream, 1 pint. Milk, 1 quart. Powdered sugar, 3 tablespoons. Salt, a pinch. Vanilla flavoring, 3 tablespoons. Make a custard of the egg yolks, milk, salt and sugar and boil in a double boiler till of the right consistency. Let cool, then add the cream, egg whites, beaten stiff, with the powdered sugar, and vanilla. Stir all together and freeze. Clara W., Boston. 154 FROZEN DISHES PINEAPPLE CREAM. Canned pineapple, 1 cup. Sugar, 2 cups. Banana, 1. Milk, 2-3 quart. Lemons, 3. Thick cream, y2 pint. Chop pineapple and measure, mash banana fine, and extract the juice of the lemons. Mix ingredients in order given and freeze as for any ice cream. C. W. B., Wollaston. FROZEN STRAWBERRIES. Ripe strawberries, 3 quarts. Heavy cream, 2 pints. Sugar, 2 pints. Egg whites, 2. Wash berries, hull and place in a deep bowl. Add sugar and set in a warm place till they melt together, stirring carefully once in a while. Then add the cream and the stiffly beaten egg whites and freeze. Serve in glasses with a spoonful of whipped cream on top. Garnish with whole strawberries. FROZEN PEACHES. Peaches, 1 quart. Water, 4 cups. Sugar, 2 cups. Lemon, 1. Egg whites, 2, or cream, y2 pint. Rub very ripe peaches through a sieve, add sugar, water and juice of the lemon. When sugar is dissolved freeze. When partly frozen stir in the stiffly beaten egg whites or the cream whipped. CHOCOLATE MOUSSE. Chocolate, 1 ounce. Boiling water, iy2 tablespoons. Powdered sugar, !/4 cup. Sugar, % cup. Thin cream, y2 cup. Vanilla, 1 teaspoon. Granulated gelatine, y2 table- Whipped cream, 1 cup. spoon. Melt chocolate, add powdered sugar and gradually the thin cream. Stir over the fire until the boiling point is reached, then add gelatine dissolved in boiling water, sugar and vanilla. Strain into bowl, set in cold water, stirring constantly until it thickens, then fold in stiffly whipped cream. Mold, pack in salt and let stand 4 hours or more. This recipe serves 4 people generously. FROZEN DISHES 155 COFFEE MOUSSE. Black coffee, y2 cup. Egg yolks, 4. Powdered sugar, i/2 cup. Vanilla, 1 teaspoon. Heavy cream, 1 pint. Add sugar, beaten egg yolks and flavoring to the coffee. Stir well together and add the cream whipped stiff. Put in mold and pack in salt and ice for 5 hours. A. D. B., Brookline. HONEY MOUSSE. Eggs, 4. Strained honey, 1 cup. Whipped cream, 1 pint. Beat yolks of eggs till thick and stir in gradually the honey. Heat slowly until thick, stirring constantly. Remove from fire and when cool add egg whites, stiffly beaten, and the cream. Mix well and pack in a freezer. Freeze without stirring for 5 hours. STRAWBERRY MOUSSE. Strawberries, 1 quart. Cold water, 2 tablespoons. Sugar, 1 cup. Hot water, 3 tablespoons. Gelatine, 1 tablespoon. Whipped cream, 1 quart. ^'ash, hull and halve the berries, sprinkle with the sugar and let stand 1 hour. Soften gelatine in cold water for 15 minutes, then dissolve in hot water. Mash berries and put through a fine sieve, add gelatine and set in a pan of ice w^ater. Stir till it thickens, then fold in the whipped cream. Pack in ice and salt for 5 hours. BANANA MOUSSE. Bananas, 3. Cream, 1 pint. Sugar, % cup. Candied fruit, y2 CUP- Lemon, 1

Cook this with the app: pantry check, scaling, and the assistant.