Maple Mousse
From Southern Recipes, 1913
Presented as published in 1913. 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 Southern Recipes (1913) by Laura Thornton Knowles, page 13. The excerpt below is the record exactly as published.
MAPLE MOUSSE One cup of maple syrup, yolks of four ^S&9 beaten together, and cook; stir con- stantly until it thickens, strain through a sieve. When cold add one quart of cream whipped, the whites of the four eggs
Cook this with the app: pantry check, scaling, and the assistant.