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Fruit Mousse (Raspberry, Strawberry, Peach, etc.)
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
Nutrition per serving
701Calories
4 gProtein
47 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein4.2 g
Carbohydrates47 g
Fiber0.2 g
Sugars38 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium3331 mg
Potassium182 mg
Calcium111 mg
Iron1 mg
Magnesium12 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline0.7 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 3 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 245. The excerpt below is the record exactly as published.
teaspoon granulated gelatine 2 caps whipping cream Scald milk with chocolate, 14 cup sugar, and gelatime. Beat until smooth and well blended. Add vanilla, strain into refrigera- tor tray or bowl, chill until mixture thickens, beat until light, then fold im cream beaten until stiff, to which remaining sugar has been added. Freeze in refrigerator tray or in salt and ice.* COFFEE MOUSSE &é tablespoon granulated gelatine, 1 cup boiled coffee _ Saaked i Few grains salt 2 tablespoons cold water 34 cup sugar 3 tablespoons hot water 1 pint heavy cream, beaten stiff Dissolve soaked gelatine in hot water. Add coffee, salt, and sugar. Sur thoroughly. Strain into refrigerator tray or bowl. Chill until thickened, beat until ight, fold in cream, and freeze* in refrigerator tray or in salt and ice. FRUIT MOUSSE (Raspberry, Strawberry, Peach, etc.) 1 cup fruit pulp and juice 1 teaspoon granulaied gelatine, % cup sugar (or to taste soaked in for canned fruit) 2 tablespoons cold water Few grains salt 3 tablespoons boiling water 1 pint cream, beaten stiff
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