Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Fruit Juice | not in our table | 0 |
| Water | not in our table | 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
- one quart cream
- one pint milk
- one tablespoonful vanilla
- one cup sugar
- one pint of any kind of fruit juice
- one cup to one pint of cream when partly frozen
- one pint strawberries through a potato-ricer
- one-quarter cup cold water
- three pints after draining
- one-eighth package andrew's gelatine soaked till perfectly soft
- one-half saucespoonful salt
- one egg
- salt
Directions
One quart cream, one pint milk, one tablespoonful vanilla, one cup sugar, one-eighth package Andrew's gelatine soaked till perfectly soft and then drained; one-half saucespoonful salt. Scald the milk and sugar, pour boiling-hot water over the gela- tine, add salt, strain and cool. AVhip the cream, add it to the milk and freeze as usual. This has the merit of packing easily into fancy forms and holding its shape in a warm room better than pure cream.
Fruit Creams are made by using one pint of any kind of fruit juice and pulp in place of tlie milk, changing the propor- tion of sugar as the fruit is more or less acid. Add from one cup to one pint of cream when partly frozen. Peach cream is improved by adding a few drops of bitter almond.
Strawberry Mousse. — Put one pint strawberries through a potato-ricer, add one cup sugar and let them stand for two hours
ICE CREAMS, SHERBETS, ETC. 71
(less will do). Soak one-eighth of a box of Andrew's gelatine in one-quarter cup cold water, whip and drain cream enough to make three pints after draining. Pack a two-quart mold in a freezing mixture, using twice as much salt as usual. Strain the crushed strawberries, add enough boiling water to the gelatine to dissolve it, strain it into the fruit juice and set in ice water till it begins to thicken, then add the whipped cream stirring gently until smooth and evenly mixed. Turn it into the mold, lay over it a sheet of soft white paper, press the cover down close and seal with a buttered strip of cloth or paper. Add salt and ice to cover the mold and let stand for at least four hours. At serving time wipe the mold with a hot cloth to re- move any bits of butter and serve on a flat dish. It should cut in smooth slices and show a mossy texture. All fruit mousses are made in the same way. Coffee and caramel mousses are better if the yolk of an egg be well beaten and added to the hot coffee or hot caramel syrup before adding the gelatine; allow one egg for each quart of cream.