Ham Mousse
From Entrees made easy, 1905
Small moulds may be used for garnishing.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 23. The excerpt below is the record exactly as published.
Ham Mousse (Cold). Whip 2 gills of cream stiffly, and stir with this 1 gill of just liquid aspic and \ lb. of cold cooked minced and sieved ham, and just enough car- mine to make it all a very delicate pin
Cook this with the app: pantry check, scaling, and the assistant.