welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show today we're
going to do a recipe out of this
cookbook from 1936 la cuisine resonate
this is a 1936 copy this is a 1967 copy
it was first published in 1919 and it's
kind of a pivotal book
um in canadian culinary history uh
specifically quebecois culinary
history around the turn of the century
uh
schools in quebec realized that they did
not have
a teaching volume
for cooking that reflected life in
quebec in that time period
they could get books in french from
france
but they didn't they didn't really
align themselves with what was happening
in canada in that time period
and so they were looking for something
uniquely canadian and so this book was
written um in 1919 and it and there's
been 15 editions since that first
edition in 1919 and it's been in flux um
every new revision uh
some recipes are taken out other recipes
are put in to keep it current with what
was happening in that time period
so today we're going to do a recipe
called moose osuke darab
[Music]
maple sugar mousse
and the 1936 recipe is a little vague in
some points of what it wants me to do
luckily it's still in the 1967 version
and that expands on the instructions a
little bit not a whole lot so what i
have here is a packet of nox unflavored
gelatin
and
i'm going to reconstitute that with a
little bit of water
and we'll just
mix that up let the gelatin dissolve and
set it aside
and
next i need
maple sugar so this is uh this is the
maple sugar that i made earlier in the
week
this stuff smells just crazy amazing
such an amazing amazing smell tastes
incredible too and i have to resist
sticking it in my mouth by the spoonful
because that never goes well i feel
horrible later so into a pot now the
idea here is that i'm supposed to
reconstitute it with some water
and essentially just liquefy the sugar
because we're going to add that
liquefied sugar into something else in a
little while so
i'm going to put that on not too high of
a heat sort of a medium high and we'll
see
how that goes
next up
what order what order what order what
order so
just to get things moving over here i'm
going to take a cup
of whipping cream this is 35 cream
and i'm going to put that into the stand
mixer
just so that i've got it ready
because i have a feeling that at a
certain point here it's going to get a
little bit crazy
in terms of how quickly things come
together
i've got one egg i'm supposed to
separate the egg
and i'm going to put the white in the
copper bowl because we're going to beat
up this egg white
and the yolk
goes in with the cream
okay and we're gonna beat that egg white
um
there's not
much here to beat one egg white isn't
gonna really give us much
[Music]
so that whipped up not too bad uh that's
quite a bit for one egg white
now i think this is i think this syrup
has come up to temperature and has
created
a syrup that they're looking for
not a whole lot of description about the
syrup just that i was supposed to make a
syrup
so now i add
the hot sugar syrup into the whipped egg
white and then we add all of that into
the cream that's supposed to be whipped
so i'm going to take the gelatin at this
point and i'm going to put that in with
the cream as well
and
just get that ready now
now
we put the two together
stuff is so good
so so good
um
can i pour this in without making a mess
everywhere let's see
now i'm supposed to let this sit for a
couple of minutes just to
i guess start to set up a little bit um
it's not really clear to me what i'm
supposed to
or why
i'm supposed to let it sit but we'll let
that sit for a few minutes and then
we'll transfer into some serving cups
now i don't know how many of these
little cups i'm going to get
so i'll just fill them up until they're
full and then i'm going to stick these
in the fridge to set up until supper
time
i got to tell you it smells amazing
and the mousse looks really light and
airy if it sets up well
it's going to be an amazing dessert
there we go it looks like i did get
eight
hey friends hey glenn what's up
what's in the fridge
it looks very good did you bring this
boots i did bring spoons
so
this is
oh the maple sugar yeah
i'm so ready
i'm ready
from this cookbook from 1936.
i'm just gonna have a little one because
i haven't had supper yet i don't want to
ruin myself maybe i should share your
thing because i was just thinking about
this
idea
oh boy that's super fluffy
um
here get that over here that's just
see glenn's dance of joy that's
just
stop hogging it
okay so it's creamy it's mapley it's
light
i'm sure it's not good for me in any way
it's so light isn't it yeah it would go
you know you could eat it on its own
i don't know that i could eat a whole
thing though it is it is like you're
eating straight up maple syrup what else
is in there other than like maple syrup
and cream um
so
maple sugar
an egg
whipping cream and gelatin
okay so not a whole lot no not a whole
lot but just enough that it all comes
together which is really nice now this
is the 1967 version
of this 1936. so in the 1967 version two
recipes up and it's this recipe is not
in here it is the same kind of mousse
no whipping cream just gelatin and egg
and it starts with maple syrup instead
of maple sugar okay and i wonder why i
had assumed it started with maple syrup
i've done that no no no consumption on
my part maple sugar okay
now
for everyone out there who's saying 1936
great depression
maple sugar costs so much money it grows
on trees here it grows on trees here and
quebec at that time would be
well
rural be very rural you would have maple
trees on your property you would be
making maple syrup every spring you
would be making maple sugar every year
because we make maple syrup at our house
well yeah i mean it's essentially at
that point
free
compared to uh other types of sugars
which would have to be brought in from
somewhere else
so this would be very cost effective in
that time period
not so much today
unless you make well even when you make
it yourself the cost is time this is a
great recipe if you can get some
maple sugar get your hands on maple
sugar watch our maple sugar video
watch our maple syrup video maybe you're
tapping your own trees this year maybe
you're out there tapping your own trees
that would be great
this is an amazing recipe thanks for
stopping by see you again soon
you