Orange Mousse

Ingredients

• a pint of sugar
• a pint of water
• juice of five oranges
• juice of two lemons
• whipped cream

Method

1. 1

   Boil sugar and water until clear.

2. 2

   When cool, add juice of oranges and lemons.

3. 3

   Freeze, then put in mould with whipped cream in centre and pack in ice until ready to serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 167. The excerpt below is the record exactly as published.

ORANGE MOUSSE. Miss Elsie Louise Gilmore. Boil a pint of sugar and a pint of water until clear. When cool, add juice of five oranges and two lemons (add more oranges if not strong enough). Freeze, then put in mould with whipped cream in centre and pack in ice imtil ready to serve. 390 KIRMESS COOK BOOK. ORANGE lOB. Mrs. ir. S. Oould, New York. Juice of two oranges, juice of three lemons, grated rind of one lemon. Make up to a quart with water. Add a cup of sugar and boil to a syrup. Let it cool, then freeze. STRAWBEBRY 8HERBERT. Miss Elsie Oilmore. Three cups of strawberry juice, three cups of sugar, two quarts of milk. Put the milk into the freezer and when thoroughly chilled, about five minutes, add the juice and sugar, freeze. Put the strawberries through a potato squeezer. LEMON SHERBERT. Mrs. J. A. Dear, Seven lemons, two oranges, two quarts of milk» one quart of sugar. Put milk in freezer and chill, then add juice with sugar and freeze. A somewhat novel method of serving lemon ice: The fruit selected is small and quite round; a thick slice is cut from the end of each lemon in such a way as to leave a strip which will serve as a handle; and the pulp scooped out with a spoon; the latter is then squeezed, mixed with three times as much sugar and five times as much water and frozen. The cut end of each lemon is cut in scallops or points, and the rind baskets are packed in ice and salt until they are needed for serving; they are then wiped dry, filled with the frozen ice and served on a platter surrounded by small fancy cakes. DESSERTS. 391 CURRANT SHERBET. Mrs. Eliott Eager. Put a pint of sugar with a quart of boiling water, and boil for half an hour, then add a pint of currant juice and the juice of two lemons

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