Mock Pineapple Mousse

Ingredients

• 2 tablespoons of softened gelatin
• 1 cup of boiling sirup from DEL MONTE Canned Sliced Pineapple
• 1/2 cup of boiling water
• the juice of 1 lemon
• 1 stiffly beaten egg white

Method

1. 1

   Dissolve gelatin in boiling sirup and water.

2. 2

   Add lemon juice and cool.

3. 3

   Beat until foamy, add egg white, and mix.

4. 4

   Pour into a wet mold and chill until firm.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 117. The excerpt below is the record exactly as published.

1/2 cups of boiling water, add 1 cup of sirup from DEL MONTE Canned Sliced Pineapple and the juice of 1 lemon. Arrange 4 slices of the pineapple cut in pieces in a serving dish, and pour in gelatin mixture. Set aside until firm. The pineapple may be omitted and only the sirup used if desired. PINEAPPLE MARSHMALLOW PUDDING— Cover the bottom of a serving dish with a layer of marshmallows and over this put a layer of DEL MONTE Canned Sliced Pineapple cut in pieces. Over all, pour the sirup from one can of pineapple and set in a cold place for several hours before serving. MOCK PINEAPPLE MOUSSE— Dissolve 2 tablespoons of softened gelatin in 1 cup of boiling sirup from DEL MONTE Canned Sliced Pineapple and V2 cup of boiling water. Add the juice of 1 lemon and set aside until cool. Beat with a Dover egg beater until foamy, add 1 stiffly beaten egg white

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