Creme en Mousse au Rhum
From The table, 1889
Serves 4
Serve immediately.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 305. The excerpt below is the record exactly as published.
a pint of fresh, sweet cream proceed as for No. 1254, adding a gill of rum, and beating well together for five minutes. Transfer it into a china bowl, and place in the ice-box until ready to use. When serving, have a cold dessert-dish, and with a wooden spoon drop the cream carefully into the centre of the dish, keep- ing it piled high as possible so to give it a pretty dome form, and send to the table immediately. 1256. Creme en Mousse an Kirsch. — Proceed as for No. 1255, only substituting a gill of kirsch for the gill of rum ; serve in the same manner. 1257. Creme en Mousse au Maraschino. — Prepared the same as creme en mousse au rhum (No. 1255), substituting a gill of maraschino for the rum. 1258. Creme en Mousse au Cognac.— The same as for No. 1255, add- ing a gill of cognac instead of the rum, but serving the same way. 1250. Creme en Mousse au Cura^oa. — Substituting a gill of cura9oa for a gill of rum
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.