Mousse Mixture for Duchess of York Mousses

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Put in a whipping tin five raw yolks of eggs, two whites, one ounce of castor sugar, the inside from a split vanilla pod, a teaspoonful of vanilla essence, one tablespoonful of Marshall's Maraschino Syrup, or the liqueur, as much ground ginger as will cover a threepenny piece, and a few drops of Marshall's Carmine.
  2. Whip these ingredients over boiling water till warm.
  3. Remove the tin from the fire, and continue the whipping till the mixture is cold and thick and like a batter.
  4. Add a gill of stiffly-whipped cream.
  5. Add to it a few drops of Marshall's Carmine.
  6. Be careful not to stir the mixture more than possible after the cream is added, or it will curdle.
  7. Then use.
Original Text
Mousse Mixture for Duchess of York Mousses.— Put in a whipping tin five raw yolks of eggs, two whites, one ounce of castor sugar, the inside from a split vanilla pod, a teaspoonful of vanilla essence, one table- spoonful of Marshall's Maraschino Syrup, or the liqueur, as much ground ginger as will cover a threepenny piece, and a few drops of Marshall's Carmine; whip these ingredients over boiling water till warm, then remove the tin from the fire, and continue the whipping till the mixture is cold and thick and like a batter; add a gill of stiffly-whipped cream; add to it a few drops of Marshall's Carmine; be careful not to stir the mixture more than possible after the cream is added, or it will curdle; then use.
Notes
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