Mousse of Strawberries or Raspberries
From The Dudley book of cookery and household recipes, 1909
Do not freeze again to avoid hardening the fruit.
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 51. The excerpt below is the record exactly as published.
MOUSSE OF STRAWBERRIES OR RASPBERRIES PASS two pounds of the fresh fruit through a silk sieve, add two ounces of castor sugar, half a lemon and one quart of whipped thick cream
Cook this with the app: pantry check, scaling, and the assistant.