Name: Fruit Mousses
Ingredients: two cups of cream stiff; two measures of ice to one of salt

Fruit Mousses

Ingredients

two cups of cream stiff
two measures of ice to one of salt

Directions

Whip two cups of cream stiff. If the thin cream is used, drain it through a sieve before adding to the pulp. Mix enough sugar to the pulp to sweeten — the amount depends upon the acidity of the fruit — then mix with the cream, pour in a mould, pack in ice and salt for three hours, using two measures of ice to one of salt. Raspberries and peaches make very delicious mousse, the flavor of the preserved being almost as good as the fresh fruit.

Nutrition, whole recipe (rough)

51Calories

0 gProtein

5 gFat

0 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.