Orange Mousse / Appelsinmousse

A delicious dessert fount in “Med Frukt og Bær”
(With Fruit and Berries) utgitt av Hjemmets Kokebokklubb i 1982

Old-Fashioned Norwegian Lemon Mousse / Gammeldags Sitronfromasj

A classic dessert recipe found on frukt.no

Lemon mousse is a great old-fashioned dessert that deserves to be
added to the family menu again. Easy to make and it tastes heavenly.

Cognac Mousse / Konjakkfromasj

A recipe for a delicious dessert for grown-ups
found on jacobs.no

This is a delicious and tasty dessert you can safely serve your guests. Should you, like me, be somewhat unexcited over cognac, you can of course replace the cognac with a good dark rum. Or why not a decent port or a delicious homemade liqueur – Ted

Swedish Shrimp Mousse / Räkmousse

A delicious Swedish starter recipe found on recept.nu

Blond Chocolate Mousse / Lys Sjokolademousse

A chocolate dessert recipe found in “Kremdager”
(Cream Days) a free E-booklet published by tine.no

Queen Maud Mousse / Dronning Maud Fromasj

A classic Norwegian dessert found in “Kremdager”
(Cream Days) a free E-booklet published by tine.no

This unbeatable combination of port wine, chocolate and cream came into existence in 1906. That was the year when King Haakon and his queen were on their benediction tour through Norway. In Haugesund, a freshly prepared dessert was waiting for the royal couple  – and this is how this dessert got its lovely name.

Sherry Mousse / Sherryfromasj

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1980

Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.

Cuban Coffee Cream / Kubansk Kaffekrem

A dessert recipe found in “The Story of Coffee and How
To Make It” published by the Cheek-Neal Coffee Co in 1925

Desserts flavored with coffee tends to be most popular among grown-ups, but who cares, we are grown-ups aren’t we

Ted

Orange Mousse / Appelsinfromasj

An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985

I have to confess that I have never been particularly excited about dessert gellies. Even as  a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted

Caviar Mousse and Caviar Cream / Kaviarmousse og Kaviarkrem

Recipes for a delicious starter and a smooth sandwich spread found in ”Cappelens Kokebok” (Cappelen’s Cook Book)
published in 1991

Caviar made with smoked cod roe is a very popular sandwich spread in Scandinavia and are available both in glass jars and in tubes like this one.

The caviar mousse and caviar cream in these recipes are made with unsmoked roe from cod or similar fish and that makes for a lot milder and smoother taste.

–

Caribbian Ginger Mousse / Karibisk Ingefærmousse

A dessert recipe found in “The Best of International Cooking”
published by Hamlyn in 1984

   

Elisabeth Moxon’s Lemon Posset / Elisabeth Moxons Sitronmousse

A really classic recipe found in “Robert Carrier’s Kitchen
Cook Book” published by Marshall Cavendish Ltd in 1980

–

In context:
Elizabeth Moxon (fl 1740–1754) was an English writer known for her influential cookery book: English Housewifry. She has been called one of “the female pioneers of English culinary writing”.

Her book was presented as practical help for “Mistresses of Families, higher and lower Women servants” based on Moxon’s thirty years of “practice and experience”. Along with the numerous recipes for “soops, made-dishes, pastes, pickles, cakes, creams, jellies, made-wines, &c” she offered month-by-month menu plans for lunch, supper etc. with diagrams and instructions on how to set out a variety of dishes on the table, in the style of the 18th century.

English Housewifry was published in Leeds in 1741 by James Lister, owner of the Leeds Mercury newspaper. It sold well, and from the second edition in 1743 it was marketed in London as well as Yorkshire, and was probably the first cookery book with provincial origins to make the move to the capital. In 1758 the eighth edition appeared, with extra recipes collected from “gentlewomen in the neighbourhood”. By this time it is believed the rights belonged to Griffith Wright whose family went on reprinting the book until 1790. A sixteenth edition was printed in London in 1808.

Customers of earlier editions were told they could buy their copy from the author in Pontefract. Her residence there in the 1740s and her long experience of housewifery are almost all that is known about Moxon’s life.

You can read the book in a rather new edition in pdf format here and in a very old edition  here. And Amazone has got both several  paperback editions and a hardcover edition from 2008 in stock – Ted

Salmon Mousse with Cold Sauces / Laksemousse med Kalde Sauser

A starter recipe found in “Forretter” (Starters) published
by Hjemmets kokebokklubb in 1979

–

Champagnemousse / Champagne Mousse

A rather poch dessert recipe from “Festmat” (Party Food)
published by Hjemmets Kokebokklubb in 1980

–