Mousse or Parfait
From The home science cook book, 1902
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
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Mousse or Parfait. Over two beaten egg yolks pour slowly one cup of hot maple sirup, or any sweet, thick fruit sirup. Cook in double boiler till it thickens like custard. Cool and combine with one pint of thick cream
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