Maple Mousse

Ingredients

• one cup maple syrup
• one pint full cream
• quarter pound chopped pecans

Method

1. 1

   Whip cream and maple syrup until stiff, then mold and chill until cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 134. The excerpt below is the record exactly as published.

Maple Mousse. — One cup maple syrup, one pint full cream; whip both until stiff, put in mold and set on ice until cold; fine ; serve with cherries and cream. — Mrs. J. C. Lanham. Pineapple Mousse. — One cup pineapple, one cup sugar, let boil; then add two tablespoons gelatine, let cool; one pint of cream, whipped; mix together and put in mold; stand on ice: slice the same as above. — Mrs. J. C. Lanham. COOK WITH GAS 234 HOW WE COOK IN TENNESSEE. Pineapple Mousse. — One teaspoonfnl of Knox's gelatine, one pint of double cream, one cup of scalded pineapple juice, three-quarters cup of sugar, juice of half a lemon. Soften the gelatine in three tablespoonfuls of cold water five minutes and dissolve in the hot pineapple juice ; add the sugar and let cool, then add the lemon juice and cream; beat the mixture with an egg beater until thick to the bottom of the bowl ; then turn into a chilled mold ; press the cover down over wrapping paper and let stand packed in equal measures of ice and salt three or four hours. Turn from the mold and' surround with half slices of pineapple sugared or dressed with a cold sugar syrup. By dis- solving part of the pink color in the hot mixture a very hand- some dish for a "pink" luncheon is made. Other fruit may be prepared in the same way. Maple Mousse. — One quart cream, one cup maple syrup, quarter pound chopped pecans

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