Ham Mousse

Ingredients

• 1 envelope gelatine (Knox or other unflavored)
• 1% cup cream (or evaporated milk)
• 1% cup cold water
• 1% cup hot water
• 2 cups chopped cold boiled ham
• 1 teaspoon mixed mustard
• 1%4 teaspoon paprika
• 1 doz. olives

Method

1. 1

   Sprinkle gelatine on cold water, add hot water and stir until dissolved.

2. 2

   Cool and mix with chopped ham, mustard, paprika, and whipped cream or evaporated milk.

3. 3

   Add salt if desired.

4. 4

   Mix in sliced olives.

5. 5

   Chill in individual molds.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 7. The excerpt below is the record exactly as published.

Ham Mousse 1 envelope gelatine (Knox or 1% cup cream (or evaporated other unflavored ) milk) 1% cup cold water 1 teaspoon mixed mustard 1% cup hot water 1%4 teaspoon paprika 2 cups chopped cold boiled 1 doz. olives

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