Strawberry Mousse Recipe From Original 1896 Boston Cooking-School Cook Book
"At the Norman Rockwell’s museum Stockbridge, MA I came across a book that included the beloved artist’s paintings, poems, and recipes from the 1890s–the Boston Cooking-School cook book. I was intrigued and decided to try my hands on the recipes. I did some digging and searching through antique books stores, and found an original, published in 1896. The Strawberry Mousse Recipe below is from the book. The easy-to-follow recipe instructions don’t require any special equipment, and all the ingredients are sold at every supermarket in America."
Serves6
Ingredients
- 1 quart cream
- 1 (1-pound) fresh strawberries
- 1 cup sugar
- 1 tablespoon gelatin
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Wash and hull berries. Place strawberries in a medium bowl, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve.
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Whip the cream with a whisk or mixer.
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Soak gelatin in cold water. Then add boiling water and dissolve the gelatin. Add gelatin to strawberries.