Mousse Dame Blanche

Ingredients

• 3 yolks of eggs
• 1/2 lb. powdered sugar
• 1/2 pint syrup
• 1/4 cup water
• 1 pint of whipped cream
• 1 tsp. vanilla

Method

1. 1

   Mix yolks and syrup and strain.

2. 2

   Set to cook in a vessel immersed in boiling water; flavor with vanilla and beat with fork from time to time.

3. 3

   When it commences to thicken, and is sufficiently consistent, put into cold vessel and beat until completely cooled down.

4. 4

   It ought to get double its size.

5. 5

   Add then the whipped cream, put into a mold and let stand on salted ice for one and one-half hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 62. The excerpt below is the record exactly as published.

tsp. vanilla 1 tbsp. powdered sugar 8 macaroons Beat whipping cream until stiff; add powdered sugar and vanilla. Break macaroons into small pieces and drop into whipped cream. Let set in ice box for several hours. Colored crystallized sugar is very effective sprinkled on top. Choco- late wafers may be substituted for macaroons, using a layer of whipped cream and a wafer until there are about 4 layers in dish. — Mrs. Guy H. Miller. Angel Cake 1 cup chopped dates 1 heaping tablespoon flour 1 cup of chopped nuts 1 teaspoon baking powder 2 eggs Yz teaspoon vanilla 1 cup of powdered sugar Beat whites of eggs very stiff and add beaten yolks, add sugar, flour and baking powder that have been sifted together, last add dates and nuts. Set in pan of boiling water and bake in a slow oven 30 minutes. Let cool in same pan of water. If it gets too brown before it is done, put cover on. Serve with whipped cream. — Mrs. J. W . McCommins. Ice Box Cake 1 cake Eagle sweet chocolate 3 eggs 3 tbsp. boiling water V/i doz. lady fingers or 1 tbsp sugar macaroons 1 tsp vanilla Melt chocolate in double boiler with boiling water. Add sugar and yolks of eggs one at a time. Cook a few minutes. When cool add beaten whites of eggs and vanilla. Line mold with waxed paper. Arrange lady fingers around mold and pour in mixture. Chill. To Serve : Turn on to plate and cover with whipped cream — smooth or through pastry tube. — Mrs. Win. F. Wahrenberger. —147— Puddings — Desserts Thursday Club Delicacies Maple Nut Pudding ll/i cups brown sugar 1-3 cup cornstarrh 1 cup boiling water %, cup cold water pinch of salt 3 egg whites 1 cup scalded milk y2 cup nut meats To brown sugar add boiling water, salt, scalded milk, and cornstarch diluted with cold water. Cook over direct heat until mixture thickens, stirring constantly, then over hot water for 15 minutes, continuing stirring. Remove from range, add egg whites, beaten stiff and nut meats broken in pieces. Put in mold until wanted. — Mrs. George Edwards. Banana Short Cake 5 eggs 1 tablespoon baking powder 2 cups chopped nuts vanilla 1 cup sugar Beat eggs separately. . To the whites add nuts, . to the yolks the sugar. Fold softly together, add baking powder and vanilla. Bake slowly and cut in half for layers. Slice bananas and pile whipped cream between layers and on top. Let stand 2 hours before serving. — Mrs. Roscoe Porter. Tapioca Pudding De Luxe Yz cup tapioca Soak over night 2J/2 cups cold water In morning add 2 scant cups of brown sugar to the tapioca and cook until it thickens and is transparent, then add 1 table- spoon butter and vanilla. Put on ice, just before serving add V2 pint of whipped cream. — Mrs. Charles E. Shallenberger. Carrot Pudding 1 cup grated carrots 1 cup flour 1 cup grated potatoes 34 tsp. each soda, salt 1 cup grated suet spices 1 cup raisins or currants Steam two hours 1 cup sugar an —Mrs. Donald McLeish. -148- Thursday Club Delicacies Puddings — Desserts Mousse Dame Blanche 3 yolks of eggs ' _> lb. powdered sugar Yi pint syrup Vanilla Y\ cup water 1 pint of whipped cream

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