Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
51
Calories
0g
Protein
5g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of cream stiff
- two measures of ice to one of salt
Directions
1
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.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive