Macaroon Mousse
From Kirmess cook book, 1907
Serves 6
The mousse effect is achieved by freezing whipped cream without turning.
Presented as published in 1907. 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 Kirmess cook book (1907), page 166. The excerpt below is the record exactly as published.
MACABOON MOUSSE. Mrs. E. F. Brown, Boston. Make custard as in Macaroon Ice Cream, but whip the cream, then beat the powdered macaroons
Cook this with the app: pantry check, scaling, and the assistant.