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Fruit Mousses
Whip and drain one pint of rich cream.
Mix with it one cup of any fruit pulp, drained free of juice and sprinkled well with powdered sugar. Add vanilla, mold and pack for three hours.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Home › Ice-Creams and Ices › Fruit Mousses
Whip and drain one pint of rich cream.
Mix with it one cup of any fruit pulp, drained free of juice and sprinkled well with powdered sugar. Add vanilla, mold and pack for three hours.