Maple Mousse

Ingredients

• the yolks of six eggs
• three-quarters of a cupful of maple syrup
• half a pint of cream

Method

1. 1

   Beat yolks, pour hot maple syrup over, cook in double boiler until thick.

2. 2

   Cool, whip cream, beat egg whites, and fold into custard.

3. 3

   Pack in ice and salt for at least four hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 230. The excerpt below is the record exactly as published.

Maple Mousse Vanilla Ice-cream. — One pint of cream or rich milk, two cupfuls of powdered sugar, one table-spoonful of flour, one egg, one quart of cream, and one table-spoonful of vanilla. Beat one cupful of sugar and the egg together until they are creamy, then add the flour and the pint of milk or cream. Put in the double boiler, and stir con- tinually till thick and smooth like custard. Set away to cool, then add the flavoring, another cupful of sugar and the quart of cream, and freeze. Violet Ice-cream. — Scald one quart of cream and one cupful of sugar in a double boiler with an inch piece of vanilla bean; cool, and then add violet coloring and freeze. Mould in a ring, and fill the centre with a pyramid of whipped cream and can- died violets. MOUSSES, PARFAITS, SHERBETS, ETC. Chocolate F rappe. See Beverages. Chocolate Parfait. — Make a choco- late cream, with the addition of eggs ; let it just heat on the fire, then pass through a tamis; ice this mixture, working in a little whipped cream and syrup. When a smooth ice -custard is obtained, put it in the mould in ice for two hours. Any other flavor may be substituted for chocolate. Coffee F rappe. See Beverages. Coffee Mousse requires one cup- ful of very strong coffee, the yolks of two eggs, half a cupful of sugar, and two quarts of whipped cream, measured after whipping. Beat eggs and sugar together, add the coffee, and cook in a double boiler for four minutes, stirring constantly. Cool, add the whipped cream, and put in the freezer. Cover the can, cork up the aperture where the beater goes in, and pack in ice and salt. About five pints of salt will be necessary, and the mousse should stand from four to six hours to be perfect. Currant Mousse. — Put a quart of ripe currants in a saucepan, with just enough water to keep them from burning, and cook slowly until the juice runs freely. Squeeze them, and measure the juice. To a pint of this allow I lb. of white sugar. Put both on the fire and bring to a boil. Beat six eggs very light in a bowl, and pour upon them the boiling juice, stirring the mixture vigorously. Return to the stove and cook until it thickens, beating all the while. Turn it out to cool, continue to beat it for a few minutes after it comes from the fire, and freeze. Raspberries, strawberries, or other fruits may be used instead of currants. Lemon Sherbet is made of half a pint of lemon-juice, the grated rind of two lemons, one pint of sugar, and a scant quart of water. Boil the water and sugar together twenty minutes, and when this syrup is cool add the other ingredients. Orange sherbet is made in the same way, also rasp- berry and currant. All fruit sher- bets are improved by the addition of a little lemon- juice, two lemons to a pint of fruit juice and a quart of wa- ter, and in every case they are finer if the sugar and water are first made into a syrup by boiling twenty minutes. Maple Mousse. — Beat the yolks of six eggs light. Pour upon them three-quarters of a cupful of maple syrup, made very hot. Put over the fire in a double boiler and cook, stir- ring all the while, until it thickens. Take from the stove, and beat until it cools. Whip half ~a pint of crea

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