Avocado Mousse (1952)

• 1 cup ripe avocado, sieved
• 1 cup cream
• 2 egg whites
• 1 tspn lemon juice
• 1/4 cup sugar
• 1/4 tspn salt

Mix 1 cup of sieved ripe avocado with 1/4 teaspoon salt, 1/4 cu sugar, and a teaspoon of lemon juice.  Fold in 2 stiffly beaten egg whites and a cup of cream, whipped stiff. 

Pack in a freezing tray or put in a mold. Place in freezer for 3 hours.  Serves 4.

(Origin - "Helen Brown's West Coast Cook Book" by Helen Evans Brown. Published by Bonanza Books, 1952.  Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

Other Avocado Recipes

Avocado Fritters (1933)

Creamed Beef and Avocado (1964)