Cherry Moss

Ingredients

• 1 tablespoon granulated gelatine
• 1 1/2 cups dark red canned cherries
• 1/4 cup cold water
• 1/4 cup cherry juice
• 1/4 cup boiling water
• 2 egg whites
• Few grains salt

Method

1. 1

   Soak gelatine in cold water, dissolve in boiling water, and add cherries (stoned and cut in halves) and cherry juice.

2. 2

   When mixture begins to thicken, beat, and add salt and egg whites beaten until stiff.

3. 3

   Turn into slightly oiled mold and chill.

4. 4

   Remove from mold to serving dish and garnish with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 232. The excerpt below is the record exactly as published.

14 cup cold water Y4 cup lemon juice 1 cup boiling water 3 egg whites Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when thick enough to hold mark of spoon, beat with wire spoon or whisk until frothy; add egg whites beaten stiff and continue beating until stiff enough to hold its shape. Mold, or pile by spoonfuls on dish; serve cold with Soft Custard (p. 529). Serves 6. Amber Pudding. Use cider instead of boiling water, and Vy cup boiling water to dissolve gelatine. Omit lemon juice. Sweeten to taste. SNOW PUDDING II 4 egg whites, beaten until stiff 3 tablespoons boiling water ¥% tablespoon granulated gelatine 144 cup powdered sugar 1% teaspoon lemon extract Soften gelatine in water, add to egg whites, beat until thoroughly mixed. Add sugar and flavoring. Pile lightly on dish. Chill. Serve with Soft Custard (p. 529). CHERRY MOSS 1 tablespoon granulated gelatine 1% cups dark red canned cherries Y{ cup cold water : Vg cup cherry juice 14 cup boiling water 2 egg whites Few grains salt

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