Maple Mousse
From Cooking in the elementary schools, January, 1922, 1922
This may be done by standing it out of doors on a cold day for several hours.
Presented as published in 1922. 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 Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 10. The excerpt below is the record exactly as published.
MAPLE MOUSSE ^ c. maple syrup 1 pt. whipping cream 3 Qgg yolks
Cook this with the app: pantry check, scaling, and the assistant.