1934 MAPLE MOUSSE – Hostess Blue Book Recipe

welcome friends welcome back to Sunday
morning in the old cook book show today
we’re going to do something out of this
cookbook the hostess blue book and this
one’s a little bit exciting because it’s
it it’s a snapshot of Canada at a time
that it just doesn’t make sense at all
so this was published by the hostess
corporation in 1934 and so hostess was a
subsidiary of a large Canadian
manufacturing firm and they made
refrigerators and not just refrigerators
but high-end refrigerators the kind of
refrigerator that in 1934 in the height
of the depression mind you right so the
Great Depression is happening they’re
building super expensive refrigerators
for a very tiny market in Canada you
know the number of people who would be
able to buy this is very small of course
during the Depression people with money
are always going to have money and
during the Depression there are people
who had money who then made more and
more and more money just because the
Great Depression was on didn’t mean
everybody was poor so they had a market
so this cookbook is very interesting in
the types of recipe that it has in it
they’re very fancy they’re meant for
high-end dining experience and it also
has color photographs and I don’t know
if these were taken as color photographs
because color photography did exist at
that point or they could be
black-and-white photos that were hand
colored and then printed in color in
this book either way time consuming and
expensive so this is a snapshot of the
upper upper upper part of Canadian
society during the Great Depression and
today we’re gonna make something called
maple mousse obviously most of the
recipes in this book have a
refrigeration component they are about
how to use your new expensive
refrigerator and then show off to your
friends that you have this appliance so
the first thing we need to do to make
maple mousse is dissolve its some
gelatin in warm or hot water so I just
want to mix this in
and it’s going to bloom well that’s
blooming I need to heat some maple syrup
so I’m gonna use I’m going to use this
dark maple syrup it is late Harv it’s
very late in the SAP season the syrup
that you get is much darker and I’m much
more concentrated flavor because the SAP
has more minerals in it and less sugar
so you get this dark really deeply
flavored syrup it is my favorite to cook
with and eat this stuff’s really good if
you can find this okay so a small pot
here and we just want to heat it it
doesn’t say to make it too hot it just
says to heat it and I think that’s just
to get the chill off because you’ve kept
it in your refrigerator so into a pot
okay I think we’re warm enough so I’m
going to pour this into the gelatin and
I’m just gonna stir it into the gelatin
now the instructions say stir it in
allow it to cool and partially set
before moving on to the next step okay
while the maple and the gelatin is
setting up
we need to whip some cream so
okay that looks good cream is whipped so
now it says to fold the cream and the
nuts into this maple mixture okay so I’m
going to toss the nuts in first and then
we’ll start it with maybe a third of the
whipped cream and fold that in okay now
it tells me to pour this into a glass
mold and freeze it into a brick in the
evaporator I imagine there would have
probably been a very fancy mold and
probably people still have them out
there in their in their china cabinets
are really nice fancy mold for something
like this and judging by the table
setting in one of the photographs you
can be guaranteed that there was a fancy
fancy mold to put it in I’m just gonna
leave it in this bowl I’m gonna stick it
in the freezer for an hour and a half
like it tells me and then scoop it right
into this bowl but I could see how if
you were having a fancy dinner party
even putting it in individual servings
it says it serves six putting this in
individual servings and then presenting
your guests with the serving would be
absolutely just an incredible experience
for your guests so into the freezer hey
Jules hey Glen hey run where you going
mm-hmm look in the scoop I know I’m
gonna put this back in the freezer so I
just get one little scoop oh well you
know you might have to share like a
chair so this is a maple mousse whoa not
quite an ice cream but Mabel but maple
yeah really good isn’t it the texture is
really nice it does have that wonderful
maple ice cream
flavor and it’s got but not but fluffier
yeah so this is pecans because that’s
what I had with pecans mm-hmm you were
supposed to use walnuts so this is
probably the best maple walnut ice cream
that isn’t ice cream ever yeah cuz it’s
not it’s yeah but it’s it’s good it’s
got all that joyful flavors to it so
this is a crazy cookbook I mean this is
a 1934 middle of the depression yet the
height of ostentatious decadent it’s
funny cuz they’re frozen in thing
freezing things would be well it’s from
a company but this is from a company
that makes refrigerators oh that makes
sense then yeah ha there’s this so yeah
that would explain so it’s a company
that makes refrigerators high-end
refrigerators that they probably
couldn’t have sold to many in Canada
during the Depression no but I guess it
games through something named – mm-hmm
you know when all this has changed you
too will have a refrigerator mm-hmm okay
so this is really good this is a winner
give this one a try
and if you can’t find pure maple syrup
you could use sorghum you could make it
a lot of different flavors yeah any kind
of it’s something to make something that
brings you joy yeah but joy any sort of
any sort of sugary syrup what would work
in this for sure yeah thanks for
stopping by so you can soon

  1. Watched it three times now and couldn't see where you add the mice, so I had to improvise. Not had rodent-based dessert before but turned out OK would try again

  2. My Father-in-law makes a Mousse à l’érable completely different from this. It’s just one large egg white and 1 cup of maple syrup.

    You beat the egg white to stiff peaks and slowly add the maple syrup which you’ve boiled for 5 minutes while beating until firm. Ends up as a thick marshmallow consistency.

    We put it on a simple chocolate cake with no icing. It’s really good.

  3. I actually bought maple syrup yesterday from a supermaket here in England, it was Grade A 100% pure Canadian maple syrup and it cost me £10 for 500ml (basically 1 pint). That jug you have there is 4 gallons I believe, roughly 1 gallon is 8 pints and 8 pints is 4 litres or 4000ml. So if we do £10 x 8 = £80 then £80 x 4 = £240 for that bottle here in England and it seems as though you have multiple of them in your fridge.

    FTR they also had Red Maple Syrup which was £8 for 250ml.

  4. Man, your videos make my Sunday mornings even better! This recipe i will define try! And it’s so nice to have another perspective of the Depression Era, thank you for that too. 🙂

  5. Darned spell check! Said mouse😂 great recipe, so doable for us. Those settings were what my grandparents and parents strove for. As always – way cool😎👍👍

  6. Recipe looks awesome, would love to try it out.

    Side note, a few days ago I noticed the diagonal color cutout on your thumbnails with a short description of the video. I love it, and even more that it's color coded (I noticed your updated channel banner page today). It looks SLICK and professional. Keep up the great work.
    Also side note part deux, I notice many people ask about you not having a patreon and you feeling it's not for you, may I suggest reaching out to Floatplane and seeing if their model would work for you? That way people that want to support in a manner like Patreon can do so. You could potentially provide earlier access to videos there or more behind the scenes content. It's up to you obviously, just want to ensure you are aware of other potential revenue streams.

  7. HERESY!! Pure maple syrup can easily be ordered online and shipped to your door…and there is nothing better. Accept NO SUBSTITUTES!! (etc, etc…) This dish reminds me of a Bavarian Cream. I made one in a lined copper mold and served it to my Mom and Grandmother on a special occasion. Unmolding can be nerve wracking, there is so much emotion invested in it.

  8. I know this is very first world problem but I'm waiting on Al pastor out of your DIY rotisserie spit. Is there a link to where I can find that motor that you used.

  9. Yum!! This is basically an egg-free version of an Italian dessert called a semifreddo… Try it with honey next time 😎

  10. When you said that you could add any flavored syrup, I immediately thought, blackberry!!! Yummy! BTW my favorite pie is one that I came up with because I didn't have enough peaches or blackberries to make a pie. I cooked the blackberries then ran them through a coarse sieve to remove the seeds. Added sugar and spices to taste. Put this into an unbaked pie shell. I peeled and sliced the 3 peaches and arranged them over the blackberries. Sprinkled the top with some coarse sugar and baked it at 375 degrees F. until the peaches and the crust were done and the berry filling was bubbling. Judy's Peachy keen Blackberry Pie.

  11. I seem to vaguely recall that "Servador" was originally Serv-a-Dor, and referred to the rack in the door, which was a big fancy selling point and rarely seen until the 1970s.

  12. After I watched your video, I wanted to see what the refrigerator looked like. I couldn't find a picture of it. But I did read a short article about refrigerators and the Depression. The article said that the Great Depression did bring about the rise of the refrigerator, and by the end of the Depression 44% of all households had one. Sears has one that was priced at $99.00. It was targeted for the middle class. It was interesting.
    Glenn, I make a white chocolate Margarita Mousse you would love. You seem to really like tequila. Instead of salt and lime juice, I rim the glass with honey and roasted coconut. I know you wouldn't like that part. I also use it in a white layer cake frosted with whipped cream decorated with lime zest.

  13. "You're licking the scoop! Wait, I only get one little scoop!?"

    "Yeah well you know."

    Glen trying to keep all that maple goodness for himself! Lol!

  14. Tweeted
    #GlenAndFriends would probably get a good rating by #AmericasTestKitchen
    This is a 1934 Maple Mousse Desert – yum!

  15. So the thing that throws me the most on this one is that they tell you to place it "in the evaporator". And I'm trying to figure out what exactly they mean because in modern day fridges the 'evaporator' is inside part of the radiator looking thing that is on the back of the fridge. The outside portion dumps heat, the inside portion pull in heat – making the fridge cold. I'm assuming that's not what they are talking about and you seemed to do OK just by putting it in the fridge directly, but… did they have a specific area in their fridges for this sort of thing?

  16. Maple Mousse goes great with Walnut Squirrel. Get it? Moose and Squirrel??? Does no one appreciate the classics anymore???

  17. The color images were probably hand colored.
    1. They look hand-colored: not much detail in the colors, but vibrant and have this "uncanny-valley" feel to them.
    2. Hand-colored images were probably easier use for print.
    3. Kodachrome came out in 1935, which would make the process easier (and cheaper). Earlier techniques for Color photography could be costly (like 12 times more expensive than b/w) and/or have lesser quality (produce softer images etc)

    The problem with using black and white film/plates and then hand-coloring is that there's a chance that the film will capture certain colors as really dark (or even black), depending on the type of film, which you then have to overcome/adjust in the postprocess (Or you could just paint the object in a color that gave the right look in b/w and then hand-color it in the "right" color afterwards).

    Also, if you look at the image of the refrigerator you'll see that food that is reflected in the metal rim around the door lacks color.

    (Typically me to nerd out on photos and photo techniques)

  18. Your using the dark maple syrup makes me wonder how a dark molasses would work in this! Since my family odd and loves that stuff straight from the bottle from time to time.

  19. Yum! Thought this Hostess was Twinkie Hostess. 🤣 Love maple, so loved this video. I always order late season syrup—so good in baked goods!—from a small, 8th generation family farm (Morse Farm) in Vermont we visited in the oughts. Would love a maple series from you, especially if you include an episode on how to use maple syrup in cake baking. Like, can you cream with it, is it just a liquid, or should it be an oil cake? The science geeks me out.

  20. Casually has a giant vat of Maple syrup in the fridge…


    Me: crying over paying €5,- for a tiny bottle of meh grade maple syrup.

  21. Love it! Only a Canadian based channel would have a gallon (er, sorry.. a 3.78541 liter) jug of half used 'fresh' Maple Syrup AND almost fall into a coma when it's tasted for the millionth time. Love this channel, the team, and of course the recipes!

  22. It's interesting that you mention that rich people in Canada were still rich during the depression. It's true.

    The Red Tory prime minister of the day, R.B. Bennett, was a very wealthy man (the dude was later made a freaking viscount!), and he was well known to love to eat. During the depression, there was high deflation, which meant that ordinary people saw their wages getting smaller. Bennett was able to order his usual $10 steak dinners and pay only $3. It's also said he ate 1 pound of chocolate a day!

    Bennett would often receive personal letters from people all over Canada explaining the hard times they fell on. He would then write them back a personal note and include a $5 or $10 bill to help them with their hardships. Ironic, because Bennett wasn't inclined to spend government money to lift people out of poverty (which seems to be a running theme with Canadian prime ministers. The previous PM, William Lyon Mackenzie King, was turfed because he said he "would not give a five-cent piece" to Tory provincial governments to help with the depression), and people weren't aware of Bennett's largess, so people gave Bennett a lot of credit for the bad times during the depression. A Bennett Buggie was a car drawn by horses because the owner couldn't afford fuel, a Bennett Barnyard was an abandoned farm, and Bennett Coffee was boiled wheat.

  23. I believe the photos were hand colored B&W photos… the colors (look at the reds) have no real variation. And the contrast on the "silver" and "glass" is flattened like a B&W photo.

  24. I don't know whether you've ever said, but where did you find a lot of these books? I find it fascinating as I am Canadian as well 🙂

  25. I would like to know where you got that GIANT jug of dark maple syrup. Down in Ontario where my wife and I are lucky if we can find 500 mL cans of amber maple syrup, and it's 7 bucks a pop. 🙂

  26. I bought birch syrup thinking it would be sweet, now I’m not sure what to do with it, could you make a video on birch syrup??

  27. The form of the destroyer has been chosen!!!!!!!!!!!!!!!!!!! Making this over break from uni and eating it ALL BY MYSELF!

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