Maple Mousse
From Trinity cook book, 1925
Recipe by Mrs. C. C. Jacobs.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 44. The excerpt below is the record exactly as published.
MAPLE MOUSSE One cup maple syrup, yolks of four eggs well beaten. Cook this in double boiler until thick enough to adhere to spoon, stirring constantly. Remove from fire and beat until cool. Add this to one pint whipped cream and the whites beaten to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.