Pineapple Mousse

Ingredients

• 1 teaspoon Knox gelatine
• 1 cup scalded pineapple juice
• 3 tablespoons cold water
• ½ cup sugar
• 1 tablespoon lemon juice
• 1 pint heavy cream

Method

1. 1

   Soak gelatine in cold water 5 minutes and dissolve in hot pineapple juice.

2. 2

   Add sugar and lemon juice, and when cool, add cream beaten stiff.

3. 3

   Beat mixture until stiff, using an egg beater.

4. 4

   Fill wet mold, adjust cover, pack in rock salt and finely crushed ice, using equal parts, and let stand four hours.

5. 5

   Turn out on serving dish and garnish with half slices of canned pineapple and candied cherries.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 41. The excerpt below is the record exactly as published.

% cup sugar 1 pound sugar 2 quarts cream Beat eggs, add flour and beat until smooth. Have 1 quart milk on stove, to which % cup sugar has been added. When milk is warm, stir in egg and flour mixture, and cook until it thickens slightly. Brown 1 pound white sugar in a hot iron skillet and add to the milk and flour mixture, beating rapidly to keep from lumping. Put this aside to cool. When ready tc freeze, add the cream. This makes 1 gallon. — Mrs. J. M. Lytch. APRICOT ICE CREAM 1 can apricots 1 pkg. Jell-0 ice cream powder 1 large can Carnation milk 1 pint whipped cream 1 qt. rich cow's milk Sugar to taste Crush apricots very fine and sweeten to taste. Dissolve ice cream powder in a little milk, then add remainder. Mix all ingredients, adding last the cream whipped stiff. Freeze, and let stand an hour or two before serving, to improve the flavor. This makes three quarts of ice cream. — Mrs. J. D. Maynard. FROZEN PUDDING 9 eggs V-2 gal. whole milk 2 lbs. sugar 1 qt. cream V2 box gelatine 2 lbs. raisins 1 lb. citron 1 pt. grated pineapple Cream, eggs and sugar; soak gelatine in one cup milk five minutes; add to gelatine mixture rest of milk boiling hot; pour over eggs and sugar, when cool add cream (whipped). When nearly frozen add fruits; finish freezing. This amount serves about 25 people. — Mrs. H. B. Covington. ORANGE SHERBET 8 to 12 oranges 3 lemons 1 can grated pineapple Sweeten to taste; add water to finish % gallon; when this is half frozen, add whites of six egges well beaten and complete freezing. — Johnsie Dunlap. 101 THE FINEST ON THE AMERICAN MARKET— SALTER'S EXTRACTS ORANGE ICE 1 pint of sugar, or to taste 1 qt. orange juice 1 pint boiling water 3 lemons (juice) Dissolve sugar in boiling water, cool, add juices of oranges and lemons. Freeze and serve with whipped cream. — Mrs. Bill Coxe, Darlington, S. C PINEAPPLE SHERBET (DELICIOUS) 1 envelope Knox gelatine 3 cups sugar 1 can crushed pineapple (large) Juice of 4 lemons Proceed as for lemon jelly, then add cold water, making about 4 quarts, of liquid. Add pineapple, and when partly frozen add 1 quart of cream and finish freezing. — Mrs. B. G. Covington. APRICOT SHERBET 1 small can of apricots IV2 cups sugar Juice of 3 lemons 3 cups water Juice of 2 oranges, 1 if large Let sugar and water come to a boil; take j^e of lemon, orange and apricots, mix all together and freeze; after it sA^ts freezing, add V2 pint whipped cream. When frozen, remove dasher an< wpack for few hours. This makes two quarts. — Mrs. Sam Smith. NESSELRODE PUDDING 1 cup sugar 3 egg yolks V2 pint cream 1 teaspoon Sauer's vanilla XA cup water (boiling) One-third teaspoon almond extract 1 cup chopped crystallized fruits 1 cup chopped almonds 1 small can pineapple (drained) Put sugar and water in saucepan. Let dissolve and cook slowly for 5 minutes. Pour this into well beaten eggs. Stir constantly until the con- sistency of cream. Pour into bowl and beat until cold, then add cream, almonds and flavoring. Freeze, stir in fruits, and pack. This is improved by adding V2 pint whipped cream when half frozen. (Tested.) PINEAPPLE MOUSSE 1 teaspoon Knox gelatine 1 cup scalded pineapple juice 3 tablespoons cold water % cup sugar 1 tablespoon lemon juice 1 pint heavy cream

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