Strawberry Mousse
From Cookery for little girls, 1910
Unmold by warming the can with a cloth soaked in boiling water.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 30. The excerpt below is the record exactly as published.
STRAWBERRY MOUSSE In strawberry season, particularly on a farm where there is an abundance of rich cream and luscious fruit, the finest kind of a frozen dessert is made by adding to a pint of thick unflavored cream, whipped as directed, two cupfuls of crushed berries and two cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.