Peach Mousse
From The Pennsylvania German cook book, 1902
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 The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 19. The excerpt below is the record exactly as published.
PEACH MOUSSE. (A VELVETY CREAM). Reduce a dozen of large peaches to a pulp, and strain through a sieve, soak one teasp(»on gelatine in cold water, dissolve it in a large tablespcK)!! of hot water, and add to the peach pulp, then set the whole on ice to get cold. Sweeten one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.