Mousse D’or

Name: Mousse D’or
Ingredients: the yolks of three eggs; a tablespoonful of sugar syrup; a good dessert-spoonful of lemon juice; three tablespoonfuls of sherry; the three whites of eggs

From The "Queen" cookery books: Ices, 1902

Can be varied with brandy, rum, or liqueur instead of sherry.

Presented as published in 1902. 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

Nutrition per serving

345Calories

18 gProtein

24 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories345 kcal

Protein18 g

Carbohydrates24 g

Fiber0.3 g

Sugars13 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium144 mg

Calcium11 mg

Iron0.2 mg

Magnesium10 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E3 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Mousse D’or. — Beat the yolks of three eggs till smooth, then add to them a tablesj^oonf ul of sugar sy rup, and stir them well together till the mixture will coat the spoon pretty thickly ; now lift it off the fire (re- member this mixture should have been beaten over boiling water as before), add to it a good dessert- spoonful of lemon juice and three tablespoonfuls of sherry, and beat it altogether till light and cold; meanwhile make the three whites of eggs

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