Vanilla Mousse II (with Tapioca)

Ingredients

• 2 cups milk
• 3 tablespoons corn sirup
• 3 tablespoons quick-cooking tapioca
• 1 cup cream
• ½ cup sugar
• 1 tablespoon vanilla

Method

1. 1

   Scald milk with tapioca, sugar, and corn sirup.

2. 2

   Stir occasionally and cook until thick (about 20 minutes).

3. 3

   Rub through strainer, chill, and beat.

4. 4

   Beat cream until thick and fold in the chilled mixture.

5. 5

   Flavor and freeze.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 245. The excerpt below is the record exactly as published.

VANILLA MOUSSE II (with Tapioca) 2 cups milk 3 tablespoons corn sirup 3 tablespoons quick-cooking tapioca 1 cup cream Y cup sugar 1 tablespoon vanilla Scald milk with tapioca, sugar, and corn sirup. Stir occasion- ally and cook until thick (about 20 minutes). Rub through strainer, chill, and beat. Beat cream until thick and fold in the chilled mixture. Flavor and freeze.* Other flavors may be used in place of vanilla. VANILLA MOUSSE III (with Condensed Milk) 1 cup condensed milk Y teaspoon vanilla 14 cup water 14 pint whipping cream Mix, chill 1 hour. Beat 2 minutes. Freeze.* This is especially successful frozen in refrigerator tray. BISCUIT TORTONI I Flavor Vanilla Mousse with sherry. Add 4% cup dried maca- roons, finely crushed. Mixture may be packed in paper cups, tops sprinkled with powdered macaroons, and cups set in tray of refrigerator to freeze. BISCUIT TORTONI IT. 1 cup dried macaroons, finely crushed V4 cup sugar 2 cups thin cream ¥g cup sherry 1 pint heavy cream Soak macaroons in thin cream 1 hour, add sugar and sherry, and freeze to a mush; then add heavy cream beaten stiff. Mold and freeze.* CHANTILLY MOUSSE Add one cup meringues, broken in pieces, to Vanilla Mousse mixture. Freeze.* CHESTNUT MOUSSE Add % cup marrons, broken in pieces, to Vanilla Mousse mixture. * General Directions for Freezing, pp. 577, 578. 592 THRE BOSTON GOOKING-SCHOOL COOK BOOK CHOCOLATE MOUSSE 2 squares unsweetened chocolate 34 cup suger i cup milk 1 teaspoon vanilla i teaspoon granulated gelatine 2 caps whipping cream Scald milk with chocolate, 14 cup sugar

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