Peach Mousse
From Luncheons, 1902
The cream can be used to decorate the dish by pressing it through a pastry-bag.
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 Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.
PEACH MOUSSE Use fresh or canned peaches. Mash and rub them through a colander. Add to a cupful of peach pulp half a teaspoon- ful of lemon juice, a few drops of almond extract, and enough sugar to sweeten it. Dissolve in (piarter of a cupful of hot peach juice one and three quarter tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water. Add the gelatine to the peach mixture. When it begins to set, mix it until smooth, then fold in a half pint of cream whipped to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.