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 trace the history of meal recipes back into the distant past, certainly as far into history as pharonic Egypt, and maybe even further. However, these, old recipes were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans used many aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and dill. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Maple Mousse recipe.
