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Strawberry Mousse Recipe From Original 1896 Boston Cooking-School Cook Book

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Earlier this month, our team went to the town of Stockbridge, MA to report on a re-creation of the famous painting Stockbridge Main Street at Christmas by Norman Rockwell. At the artist’s museum one of America’s Daily reporters Patricia Smiles came across a book that included the beloved artist’s paintings, poems, and recipes from the 1890s–the Boston Cooking-School cook book.

Norman Rockwell--America daily
Norman Rockwell Museum. All rights reserved.

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.

Let’s get started, shall we?

To make Strawberry Mousse in accordance to the 122 year old recipe you will need:

1 quart cream

1 box (1 lb) strawberries

1 cup sugar

1 1/4 tablespoons granulated gelatin

2 tablespoons cold water

3 tablespoons hot water

pan with ice water


Preparation and cooking steps
  1. 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.
  2. Whip the cream with a whisk or mixer.
  3. Soak gelatin in cold water. Then add boiling water and dissolve the gelatin. Add gelatin to strawberries.
  4. Set the bowl in pan of ice water and stir until strawberries, sugar and gelatin mixture begins to thicken; fold in whip cream.
  5. Divide the mousse among serving glasses or cups, cover, pack in salt and ice, and let stand for four hours.
  6. Garnish with strawberries and mint leaves (optional).



Please Share with your friends and family who might also be curious to give a century old recipe a try.


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