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The 1918 Fanny Farmer Cookbook
(scant) or
1
box
strawberries
1/4 tablespoons
granulated gelatine
cup sugar
tablespoons cold
1
1
2
water
3
tablespoons hot water
Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a
fine
and
sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice−water and
stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt
ice, and let stand four hours. Raspberries may be used in place of strawberries.
1
1
04
05
Coffee Mousse
Make same as Strawberry Mousse, using one cup boiled coffee in place of fruit juice.
Pineapple Mousse
1
tablespoon
granulated gelatine
2
tablespoons
lemon juice
1
1
/4 cup cold water
cup sugar
cup pineapple
1
syrup
1
quart cream
Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water,
lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream.
Mould, pack in salt and ice, and let stand four hours.
1
06
Chocolate Mousse
2
squares
unsweetened
chocolate
3
tablespoons
boiling water
/2 cup powdered
1
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
526
Page
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