1 envelope plain gelatin
1/4 cup cold water
4 eggs, separated
1 cup real maple syrup
1/4 tsp cream of tartar
2 cup of whipped cream
Directions
Soften gelatin in cold water. Beat 4 egg yolks until frothy. Add
maple syrup. Mix well. Add gelatin. Pour into saucepan. Let cook
over very low heat, stirring constantly, for about 10 min. (Should be
quite thick).
Cool. Beat egg whites; add cream of tartar and beat until stiff peaks
form. Fold together gelatin mixture, egg whites, and whipped cream.
Spoon into dessert dishes and serve. May be sprinkled with nuts if
desired.
Source: Amish Cooking in Quilt Country TV show Typed by: Melissa
Mierau
Servings: 1 batch
Maple Mousse Recipe brought to you by Recipe Ideas
Categories: Amish; Dessert
The History of Recipes
We can follow the history of written recipes back into distant history, in fact as far as ancient Egypt, and potentially, even further back. Interesting though that is, these, early recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, a style of dining still practiced today. He also describes how the Roman chefs were skilled in the use of many different spices, including some familiar names for example bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an outbreak in manuscripts on cooking, many of which are kept safe in private cookery archives. For the decades that followed, the wealthy families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best chefs and their recipes were greatly in demand. However, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes common in their social group. By the time we get to the 20th century, recipe publications are starting to become popular mostly due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Maple Mousse recipe.
