Mousse
From Machias Cook Book, 1899
Do not disturb until needed.
Presented as published in 1899. 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 Machias Cook Book (1899) by [name missing], page 23. The excerpt below is the record exactly as published.
MOUSSE. I pint of cream, whipped ; }( box of gelatine dissolved in a little cold water, then a little hot water ; just enough to dissolve it ; sweeten to taste ; juice of 5 small oranges, or 3 or 4 large ones, i lemon, stTi in inito the cream.' Put all imp a tin kettle or bricks, and pack in snow^ and salt, 6t ice aiid; salt ; do hot"* disturb . until wanted. If you want it about 6 o'clock put to freeze about 10 o'clock. You can use pineapple or any flavoring. It is better not frozen too hard. Mrs. W. H. Allen. FRENCH CHARLOTTE. ^ box of gelatine, i cupful gr-inulated sugar, J^ cupful water, I cupful milk, I egg, i tablespoonful vanilla, i pint cream. Soak geladne in water .iii:i hour, then set over boiling water to dissolve. Scald milk, add the sjgar, beat egg until light and pour hot milk over the egg. rWhe^i cool whip the cream; add cooled custard and mould: Serve with mace irooni; Mrs. Jared Crane, St. Alba s, Vt. 70 MACRrAS OJOK BOOK. COFFEE MOUSSE. I pint of cream, yolks of 5 eggs, small cup of sugar, J^ cup of strong coffee. Beat sugar and eggs together, then add the hot cof- fee ; when cool beat in cream, whipped ; freeze 5 honrs. Effie Ward. COFFEE MOUSSE. I cup hot coffee, i cup su^ar, and pour over one beaten egg ; cook till it thickens, cool and add .1 pint thm cream, whipped, mould and freeze in salt and ice for 4 hours. Mrs. Jared Crane, St. Albans, Vt. ORANGE CHARLOTTE. ys box gelatine, ^ cup cold water, }i cup boiling water, i cup sugar, juice of i lemon, i cup of orange juice and pulp, 3 eggs (whites) . Soak the gelatine in cold water till soft. Pour on the boiling water, add the sugar and the lemon juice. Strain and add the orange juice and pulp with a little of the grated rind. Beat the whites of the eggs stiif, and when the orange jelly begins to harden beat it till light, Add the beaten whites, and beat together till stiff enough to drop. Pour into the mould. One pint of whipped cream piled on the top after the charlotte is removed from the mould. Mrs. F". S. Crane. LEMON CREAM. Into a double boiler, put i cup of sugar, the juice and grated peel of a large lemon, 2 cups of boiling wat&r, and when hot add g tablespoons of corn starch, rubbed smooth with a little cold water. Cook the corn starch thoroughly and then add the beaten yolks of 3 eggs and a pinch of salt, (add a little of the mixture to the egg before pouring it in to prevent curdling.) '' Beat the whites of the eggs stiff and sttr them into the mixture alter it is taken from the tire. Put into small glass dishes and set away to get very cold. Julia Thaxter. MISCEUJIWOUS. 71 LEMON
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Cook this with the app: pantry check, scaling, and the assistant.