Pineapple Mousse

Ingredients

• one cup grated pineapple
• half a cup of sugar
• one-fourth cup of water
• one cup of whipped cream
• one-fourth cup gelatine

Method

1. 1

   Simmer pineapple with sugar and water, add lemon juice, cool, then stir in whipped cream or dissolved gelatine.

2. 2

   Pack mould with ice and let stand for two hours.

Nutrition per serving

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 101. The excerpt below is the record exactly as published.

one cup grated pineapple sweetened to taste. PINEAPPLE AND TAPIOCA PUDDING To a half-cup of tapioca, prepared with a quart of milk or water (see Introductory Recipes) allow one pint of diced or grated pineapple, pouring it in when the pudding has partly cooled. PINEAPPLE PUDDING OR PIE FILLING Slice, pare, and chop a pineapple, which if not thoroughly tender and sweet should stand an hour with sugar liberally sprinkled over it. Arrange in a buttered pudding-dish slices of bread, over which pour the juice from the apple and sugar. Beat the yolks of three eggs with half a cup of sugar, adding last the whites, which should have been beaten separately. (A tablespoon of white wine and half a cup of chopped almonds will improve this.) Pour over the juice- soaked slices and bake. The pudding minus the bread may be used as pie-filling. COMPOTE OF PINEAPPLE Dissolve one-half box of gelatine in one-half cup of water. Make a syrup of one cup of water and one-half cup of sugar in which, while hot, mix thoroughly one (whole) shredded pineapple. When at boiling point remove and when slightly cooler add the gelatine, pour into mould, cool, then place on ice. PINEAPPLE SPONGE Grate one small pine (or use one-half pint can of preserved fruit), add two-thirds cup of sugar and one-half cup of THE PINEAPPLE 243 water; place on stove and let simmer: Meantime have ready one-half package of gelatine which should have been dissolving for half an hour in one cup of water. When the pine has simmered for ten minutes\add the gelatine; strain into a mould and let cool for half an hour. Now add the stiff-beaten whites of three eggs and a little lemon juite; place mould in outer dish ofice-water and beat the mixture until it thickens somewhat, when set on ice to harden. It should be remembered that when gelatine is used with pineapple the resulting concoction must be chilled as soon as possible and used not later than two hours after making on account of the chemical action of the peculiar elements of this fruit on the gelatine. A variation of the above is found in the recipe below. PINEAPPLE MOUSSE Place in a saucepan with one cup gtated pineapple, half a cup of sugar, one-fourth cup of water, and simmer for five minutes. Add juice of half a lemon; take from fire; cool, stir in one cup of whipped cream or one-fourth cup gelatine

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