Ham Mousse

Ingredients

• one pint of boiled ham chopped fine
• one cup of soup stock
• one tablespoon of gelatin
• one-half cup of cream
• the stiff white of one egg

Method

1. 1

   One pint of boiled ham chopped fine and highly seasoned; moisten with one cup of soup stock in which one tablespoon of gelatin is dissolved.

2. 2

   When cool but not firm, fold in one-half cup of cream, whipped, and the stiff white of one egg.

3. 3

   Put in molds and chill.

4. 4

   Serve on lettuce with mayonnaise.

5. 5

   A can of deviled ham may be used.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 48. The excerpt below is the record exactly as published.

Ham Mousse. One pint of boiled ham chopped fine and highly seasoned ; moisten with one cup of soup stock in which one tablespoon of gelatin is dissolved. When cool but not firm, fold in one-half cup of cream, whipped, and the stiff white of one egg

Cook this with the app: pantry check, scaling, and the assistant.