Angel Mousse

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup sugar
  • ½ cup water
  • 3 whites of eggs
  • ½ teaspoon vanilla
  • 1 cup English walnuts, candied pineapple and cherries, chopped fine
  • 1 pt. cream, whipped stiff


Boil sugar and water, stirring only until sugar is dissolved and then boil until it spins a thread, then pour it on the well beaten whites, beat until cool, flavor when cold, stir in gently 1 pt. of cream well whipped and drained, add the chopped nuts and cherries and put in a mould. Pack in ice and salt for about 4 hours. When ready to serve, turn out on platter and cut with a knife. One-quarter cup of very strong coffee in place of the fruit makes a good Coffee Mousse.