Currant Mousse
From Harper's cook book encyclopædia, 1902
Serves 4
Other fruits may be used instead of currants.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 231. The excerpt below is the record exactly as published.
Currant Mousse. — Put a quart of ripe currants in a saucepan, with just enough water to keep them from burning, and cook slowly until the juice runs freely. Squeeze them, and measure the juice. To a pint of this allow I lb. of white sugar. Put both on the fire and bring to a boil. Beat six eggs
Cook this with the app: pantry check, scaling, and the assistant.