Maeterlinck Mousse
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 40. The excerpt below is the record exactly as published.
MAETERLINCK MOUSSE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 4 gill hot water 2 eggs # gill strained honey $% pint whipping cream
Cook this with the app: pantry check, scaling, and the assistant.