Strawberry Mousse a la Parisienne

Ingredients

• One pint cream
• one cup sugar
• one box strawberries
• one tablespoon brandy

Method

1. 1

   Whip cream stiff, divide in halves.

2. 2

   To one half, add half cup sugar.

3. 3

   Press strawberries through a sieve, mix with the other half of cream.

4. 4

   Line a melon mould with cream, fill with strawberry mixture, top with more cream.

5. 5

   Freeze for 3-4 hours.

6. 6

   Serve garnished with strawberries and spun sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 476. The excerpt below is the record exactly as published.

one cup sugar. How to Make It. Pick and wash the currants, put in a sauce¬ pan writh the water and sugar, let boil for about fifteen minutes. If the shade is not deep enough, darken with a little red coloring. Put in a cheesecloth that has been dipped in hot water and wrung out, let it drain slowly through, leave until cold, put in a freezer, pack in ice and salt, let freeze until hard; during the time, stir occasionally with a wooden spoon. Serve in glasses with a little sweetened whipped cream on top. If fresh currants are not at hand, use currant syrup. Coffee Ice ( Glace au Cafe) a la Octavious Put one and a half cups ground coffee in a coffee pot, add white of one egg, then one and a half cups cold water, mix well, leave on stove to draw about fifteen minutes. Pour on four to five cups of boiling water, let simmer about eight minutes (take care not to let it boil). Then strain. To five cups of the coffee add one cup granulated sugar; flavor with two tablespoons brandy; let stand until cold. During the time stir occasionally with a wooden spoon. Put in a freezer, pack in ice and salt, let freeze until hard. Serve in glasses with sweetened whipped cream on top. Perfect Angel (Ange Par fait) a la Irene One cup granulated sugar, four tablespoons water, cook until it ropes. In the meantime, beat up the whites of three eggs, add quickly the sugar, flavor with some brandy or vanilla (or any flavor wanted), stir until cold, then add two cups whipped cream. Put AMERICAN COOK BOOK in a freezer, let freeze lightly. Serve in cups. A little raspberry, strawberry, or any kind of a syrup or fruit juice can be poured in the glass before putting the parfait on top. Cherry Frappe ( Cerise f rappee) a la Violet Whip one and a half pints of cream, sweeten with sugar, flavor with vanilla. Put in a freezer, pack in ice and salt, stir once or twice with a spoon so that it freezes even. It should never be frozen stiff — should be more like snow. Put in glasses, pour on a spoonful of maraschino and arrange about four or five maraschino cherries around. Serve for luncheon or supper, with cake, as a dessert. Strawberry Frappe ( Fraise f rappee) a la Grace Is made in the same way [see preceding recipe: Cherry Frappe]. When ready to serve, pour over some fresh cooked strawberries and serve. How to Cook the Strawberries. Pick and wash one quart strawberries, put on stove in two cups water and half cup sugar, cook about twenty minutes. When cold, add a little brandy. Raspberry Frappe ( Framboise frappee) a la Grace Is made in the same way as Strawberry Frappe a la Grace [see preceding recipe]. Pineapple Frappe ( Ananas frappe) a la Alice Shred the best part of a small pineapple, put in a bowl, sweeten with sugar, flavor with brandy. Make the cream [see recipe: Cherry Frappe], flavor it with grated pineapple. Serve in glasses in pyramid shape, with sweetened pineapple all around in the glass and a maraschino cherry on top. Arrange the glasses on a platter on a paper doily and the top of the pineapple in the centre. Serve as a dessert, with cake, for luncheon or supper. Chocolate Frappe ( Chocolat frappe) a la Lydie Matilde Two ounces chocolate, one cup rich milk, six tablespoons sugar, one pint cream. Take the chocolate, add a little hot milk, then some of the sugar, stir until smooth, add more of the milk, then more sugar, then the rest of the milk and sugar, let stand until cold, on ice. Whip the cream to a stiff froth, add gradually the chocolate. Put in a freezer, pack in salt and ice, stir once or twice with a spoon so that it freezes even. It should never be frozen Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, stiff should be more like snow. Serve in glasses, with a little of the chocolate sauce around. Coffee Frappe ( Cafe frappe ) a la Hildur Alexandra Make one cup very thick black coffee, or the essence of coffee. Whip a pint of cream, sweeten to taste, add the coffee carefully. Put in a freezer, pack in salt and ice, stir once or twice with a spoon so that it freezes even. It should never be frozen stiff — should be more like snow. Serve in glasses with a little of the coffee around and a maraschino cherry on the top of each. Strawberry Mousse ( Mousse de Fraises ) a la Parisienne One pint cream, one cup sugar, one box strawberries, one table¬ spoon brandy. How to Make It. Whip the cream quite stiff, divide in halves, and to one half add half cup sugar. Add half cup of sugar to the two cups of strawberries that have been pressed through a sieve. Line a melon mould with the cream, fill the centre with the straw¬ berries that have been mixed with the other part of the cream. Put some more of the white cream on top, put the cover on, put butter or lard all around the cover so that no salt water will get into the cream; let freeze from three to four hours. When ready to serve, dip in warm water and turn out on a nice paper doily; garnish with fresh strawberries all around with a rosette of spun sugar on the top. Serve as a dessert for luncheon, dinner, or supper, with cake. Grape Mousse ( Mousse de Raisins ) a la Digre Half cup powdered sugar, one glass grape jelly, some brandy, one pint whipped cream. How to Make It. Mix the grape jelly, sugar, and brandy together, press through a fine sieve, then last add the cream — carefully, that it be nice and light. Dip a melon mould in cold water, fill with the mixture, pack in ice and salt and freeze for four hours. Dip in warm water, turn out on a paper doily, decorate with some of the jelly, and garnish with spun sugar. Peach Mousse ( Mousse de Peches) a la Gilbert Ledly One pint cream, eight perfectly ripe peaches, one cup sugar, one tablespoon brandy

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