Sauce Mousseiine
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 119. The excerpt below is the record exactly as published.
Sauce Mousseiine. — Take one gill of cream, the yolks of two eggs, one teaspoonful of salt, and place in an earthenware jar, which jar must stand in a saucepan of boiling water on the gas, and while the water is boiling the contents of the jar must be beaten up with a whisk for fully five minutes. Then squeeze in the juice of one lemon
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