Drain and mince sufficient pineapple fine to measure two cups. Put through a fine sieve and then place in a bowl; place whites of two EGGS in a second bowl and add one glass of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar. Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss