Mousse
From Blue Ribbon cook book, 1905
Blue Ribbon baking powder tins make good moulds.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 63. The excerpt below is the record exactly as published.
Mousse—This is whipping cream with a little gelatine, sweetened and flavored. To 1 pint cream use 14 cup sugar, 14 teaspoon of gelatine and flavoring
Cook this with the app: pantry check, scaling, and the assistant.