Strawberry Mousse
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 63. The excerpt below is the record exactly as published.
STRAWBERRY MOUSSE. Hull and wash 1 pint of strawberries, drain and rub them through a fine sieve; add 1 cupful of powdered sugar and 1-3 of a box of gelatine which has been softened in a little cold water and melted over hot water. Set aside until the mixtures begins to thicken, stirring occasionally to keep it from setting firmly around the sides of the bowl. Add a 142 DESSERTS little pinch of salt to the whites of 5 egg
Cook this with the app: pantry check, scaling, and the assistant.