Mousseline Pudding

Ingredients

• 2 ozs. of powdered sugar
• 2 ozs. of fresh butter
• a pinch of salt
• the yolks of four eggs
• Whip four whites to a firm froth

Method

1. 1

   Take the rind of two lemons, and with the juice mix in the powdered sugar, fresh butter, a pinch of salt, and the yolks of four eggs.

2. 2

   Put in a stewpan and stir briskly; let the mixture just come to the boil.

3. 3

   Set it to cool in a basin; when quite cold, stir in one more yolk.

4. 4

   Whip the egg whites to a firm froth and mix in carefully.

5. 5

   Butter a plain mould, fill with the mixture, and steam for three-quarters of an hour.

6. 6

   Serve with fruit sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 352. The excerpt below is the record exactly as published.

Mousseline Pudding. — Take the rind of two lemons, and with the juice mix in 2 ozs. of powdered sugar, 2 ozs. of fresh butter, a pinch of salt, and the yolks of four eggs. Put in a stewpan and stir briskly ; let the mixture just come to the boil. Set it to cool in a basin ; when quite cold, stir in one more yolk. Whip four whites to a firm froth

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