Peach Mousse
From Harper's cook book encyclopædia, 1902
Serves 9
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 232. The excerpt below is the record exactly as published.
Peach Mousse.— Use very ripe fruit, one quart, when peeled and sliced. Rub through a sieve ; add one pint of sugar and two quarts of whipped cream. Two table- spoonfuls of wine or maraschino
Cook this with the app: pantry check, scaling, and the assistant.