Mocha Mousse

Ingredients

• yolks of three eggs
• one-half cup granulated sugar
• one-half pint charlotte russe cream
• one-half cup grated macaroons
• two tablespoons Mocha essence
• one teaspoon vanilla
• beaten whites

Method

1. 1

   Cream yolks with sugar, add whipped cream, macaroons, essence, and vanilla.

2. 2

   Fold in beaten whites.

3. 3

   Pack in mold with ice.

As published

This recipe was extracted from Council cook book (1908), page 38. The excerpt below is the record exactly as published.

Mocha Mousse. Cream yolks of three ■ eggs with one-half cup granulated sugar. Add one-half pint charlotte russe cream, whipped, one-half cup grated macaroons, two tablespoons Mocha essence, one teaspoon vanilla, lastly beaten whites. Put in a mold and pack in salt and ice for three hours. J^ff llyt 'q Fine Equipages "nd Automobiles I\.dljr O 1623-1631 Pine Street Phones FranVlin 216 Franklin 217 San Francisco. CaL 118 COUNCIL COOK BOOK. Delmonico Pudding. Cream yolks of four eggs with one cup granu- lated sugar. Dissolve one-half package gelatine in three cups milk and add to eggs. Let all come to a boil, then remove from fire, and when tepid add pinch of salt, three tablespoons rum, one tablespoon vanilla, beaten whites of eggs. Put alternately in a mold one-fourth pound glazed fruits, twelve macaroons, crumbed, and the pudding. Let it stand a few hours and serve with custard sauce or whipped cream. Marshmallow Pudding. One tablespoon gelatine, put same in a coffee cup and fill half full with cold water; let stand ten minutes, then fill cup with boiling water; stir until dissolved. Allow to stand until mixture becomes lukewarm, then place in mixing bowl, add whites of two eggs, one cup of sugar, and beat all together about half hour; separate into three parts, flavoring first part with ground dry chocolate, second part with rose water and color pink flavoring, third pairt with vanilla; or flavor the whole mixture with coffee exti-act. Place in alternate layers in melon mold and serve with whipped cream. Biscuit Tortoni for Twelve Persons. One quart of charlotte russe cream well whipped, nine macaroons rolled and mixed well with the yolk of one egg, sugar enough to taste, the whole to be put in the freezer until frozen. The above, with a wine glass of sherry added, makes a good frozen pudding. Si /'f/y/'AofI ^ ^ Young Men's, Boys' and Children's Incorporated 135 Q^^^y gt. San Franclsco FROZEN PUDDINGS 119 Brule Ice Cream. Prepare custard of one cup milk, yolks of three eggs

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