Peach Mousse

Ingredients

• enough to make a quart of ripe peaches
• a pint of sugar
• two quarts of whipped cream
• two tablespoonfuls of Maraschino or wine

Method

1. 1

   Peel and slice enough to make a quart.

2. 2

   Rub it through a sieve; and after adding a pint of sugar, and mixing well, add two quarts of whipped cream.

3. 3

   Heap the mousse lightly in a three-quart mould, or the can in an ice-cream freezer, which has been packed in salt and ice.

4. 4

   Cover with ice and a piece of an old blanket or carpet.

5. 5

   About twenty pounds of ice and two quarts of salt will be required for the packing.

6. 6

   Let the mousse stand for four hours.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 359. The excerpt below is the record exactly as published.

Peach Mousse. The fruit must be very ripe. Peel and slice enough to make a quart. Hub it through a sieve ; and after adding a pint of sugar, and mixing well, add two quarts of whipped cream. By some people it may be considered an improvement to add, also, two table-spoonfuls of Ma- raschino or win

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