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

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.

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