Maple Mousse

Ingredients

• Bring yolks of 2 eggs to boil.
• in one cup of maple syrup.
• Beat whites of 2 eggs stiff.
• Whip 1 pint of cream stiff.

Method

1. 1

   Bring yolks of 2 eggs to boil in one cup of maple syrup, stirring constantly.

2. 2

   Set aside to become perfectly cold.

3. 3

   Beat whites of 2 eggs stiff.

4. 4

   Whip 1 pint of cream stiff.

5. 5

   Combine, adding whites of eggs last.

6. 6

   Pour into the other side of the freezer.

7. 7

   Scrape down from sides of freezer with a silver knife or wooden spoon every 20 minutes for the first hour.

8. 8

   Then let stand for 2 hours more.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 30. The excerpt below is the record exactly as published.

Maple Mousse Bring yolks of 2 eggs to boil in one cup of maple syrup, stirring constantly. Set aside to become perfectly cold. Beat whites of 2 eggs stiff. Whip 1 pint of cream stiff.

Cook this with the app: pantry check, scaling, and the assistant.