Pineapple Mousse

Ingredients

• Gelatine, ^ box
• Sugar, 1 pound
• Cold water, 1 gill
• Lemon, 1
• Eggs, 4
• Grated pineapple, 1 can
• Boiling water, 1 gill
• Whipped cream, 1 pint

Method

1. 1

   Soften gelatine in cold water.

2. 2

   Beat eggs separately till very light.

3. 3

   Put gelatine in double boiler, add boiling water and sugar and stir till all is thoroughly dissolved, then add juice of the lemon and take from the fire.

4. 4

   Drain the grated pineapple carefully and beat it gradually into the egg yolks, add also the gelatine mixture, stirring constantly.

5. 5

   Set bowl into a pan of ice water and gradually fold in the egg whites.

6. 6

   When mixture begins to stiffen add the whipped cream and continue beating for a few minutes.

7. 7

   Turn into freezer and pack in salt and ice for 4 hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 70. The excerpt below is the record exactly as published.

PINEAPPLE MOUSSE. Gelatine, ^ box. Sugar, 1 pound. Cold water, 1 gill. Lemon, 1. Eggs, 4. Grated pineapple, 1 can. Boiling water, 1 gill. Whipped cream, 1 pint

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