MAPLE MOUSSE - CLASSICS OF THE AMERICAN PHARMACIES
The Classic Grand Americana recipe. The popular American ice-cream and family dessert was sold in all the pharmacies of the United States of America in 1918 around Easter. The original recipe of the New England, Boston, and New York pharmacies. The sundae was sold in the pharmacies for 15 cents of 12 ounces serving glass.
For this original American classic ice-cream- slowly churned egg- sundae dessert of the beginning of the last century you will need:
8 eggs
12 ounces of pure maple sugar
1 pound of tragacanth gum powder
1 1/2 pints of sweet heavy double cream
To make this maple ice-cream, you should pound or grind in the blender 12 ounces of pure maple sugar. Then you place your sugar into a large bowl, into which you add 8 yokes and 2 whites of chilled eggs. You also ad an ounce of finely powdered gum tragacanth, stir all well until it becomes very light. Then you should add 11 /2 pints of sweet heavy double cream and stir the sugar well, until the sugar is dissolved fully.If preferred, for the color of your dessert, you may add (if necessary ) a little of burnt sugar, then whisk with a whisker the composition on the crushed ice, until your dessert begins to rise. Fill in the well buttered goblets or in individual molds with the dessert, place them into the ice- cabinet for at least 2 hours, then your dessert is ready to serve.