Raspberry Mousse

Ingredients

• a quart of red raspberries
• a pint of cream
• a cup of granulated sugar

Method

1. 1

   Mash raspberries with sugar.

2. 2

   Whip cream to stiff froth and beat into the berries.

3. 3

   Pack in ice for three hours without grinding.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 165. The excerpt below is the record exactly as published.

a pint of cream and pour it very gradually upon three eggs that have been beaten light with three cupfuls of sugar. Put over the fire in a double boiler and cook, stirring constantly until you have a custard that coats the spoon. This will take about fifteen min- utes. Set the custard aside until cold, then stir into it a pint of rich cream and three cupfuls of cut-up peaches. These peaches should not be peeled and cut until just before the time for freezing them, and must be cut into very small bits, and sprinkled abundantly with sugar. Stir custard, cream and peaches well to- gether, turn all into the freezer and freeze until firm. 386 KIRMESS COOK BOOK. If you freeze without grinding^ beat the fruit in after the cream has been packed down for an hour. OBUSHED 8TBAWBERBT ICE OREAH. Mrs. Charles A, Greer, Rye, N. Y. Make a custard like the one in nesselrode pudding, only doubling quantity. Add one quart of cream and pour in freezer. Turn and pack down until half frozen. Take one quart of strawberries, mash and sweeten. When ice cream is half frozen, carefully remove top from freezer and with a long spoon beat in the crushed berries, stirring contents from the bottom. Beplacse top and freeze. FROZEN APRICOTS. Mrs. 0. M. Culver. One quart preserved apricots, one quart water, sugar if necessary. When half frozen, add one-half pint of cream and freeze. WHOLE BANANA ICE CREAK. Mrs. T. K. Egbert, New York. Wash and wipe twelve large ripe red bananas, cut the skins down carefully all the length on one side, and as carefully extract the pulp without breaking the skins. Remove the pulp, scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready. Mash the pulp of the bananas, mix with it two cupfuls of sugar and one quart of cream, and add two teaspoonfuls of lemon juice. Bub through your colander to get rid of fibrous parts, and freeze in the usual way. When almost hard, fill the banana skins with the cream, packing it in well, tie with a soft thread and return to the cleaned and chilled freezer. Freeze for another hour (without turning). Have ready a DESSERTS. 387 dozen narrow green ribbons. Eemove the threads, tie the bananas up with the ribbons; lay back in a freezer when you have wiped it dry, and leave in ice and rock salt until served. ICE CREAM WITH CRUSHED FRUIT. Mrs, Charles A. Oreer, Rye, N. Y. The various sundae combinations which have been so popular at soda and ice cream counters are perfect- ly feasible at home and make a specially good dessert. Prepare a plain vanilla ice cream and serve in punch glasses, pouring over the top of each dish of cream a few spoonfuls of crushed fruit, plain or mixed, or some made cold sauce. The foundation of these cold sauces is about like this: Boil together for ten minutes a half pint of granulated sugar and one pint of water. Add a teaspoonful of granulated gelatine which has been soaked in two or three tablespoonfuls of cold water. Take ofF, stir until the gelatine is dissolved and strain. To this when cold add any flavoring de- sired. In place of all water part cream may be used and melted chocolate added; with the chocolate some finely cut preserved ginger and a few spoonfuls of gin- ger syrup is delicious. Part fruit juice or maple syrup may be used, and chopped nuts, candied fruits or crumbled macaroons all give variety and individuality. MERINGUE. Mrs. F. P. Gray. For the pretty cold course which closes the dinner, make some meringue shells by beating thoroughly the whites of four eggs, and folding in a cup of powdered sugar with two or three drops of flavoring. Dust some shallow pans with more sugar, and drop spoonfuls of 388 KIRMESS COOK BOOK. whites of eggs with a spoon wet in cold water. Bake in a quick oven till they brown, then diy them two or three hours. Fill with plain ice cream or with whipped cream or cherries. MACABOON MOUSSE. Mrs. E. F. Brown, Boston. Make custard as in Macaroon Ice Cream, but whip the cream, then beat the powdered macaroons into it, pack in ice and freeze without grinding. The "mousse" or mossy effect is produced by freez- ing whipped cream without turning the crank. STILiWBEBRY MOUSSE. Mrs. Charles A. Greer, Rye, N. Y. Whip a pint of thick cream very stiff and stir into it a cupful of crushed berries which have been sweet- ened abundantly and from which all of the juice has been drained. Mold and pack in ice and salt for four hours. When ready to serve, garnish with whole straw- berries. RASPBERRY MOUSSE. Contributed. Mash a quart of red raspberries and cover them nith a pint of granulated suga

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