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Avocado Mousse
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
674Calories
5 gProtein
23 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein4.5 g
Carbohydrates23 g
Fiber1.4 g
Sugars1.3 g
Total Fat63 g
Saturated Fat18 g
Monounsaturated Fat14 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol83 mg
Sodium1870 mg
Potassium153 mg
Calcium125 mg
Iron8.4 mg
Magnesium13 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A9.1 mcg
Vitamin E1.8 mg
Vitamin K91 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate37 mcg
Choline23 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 215. The excerpt below is the record exactly as published.
AVOCADO MOUSSE 2 cups avocado pulp 14 tablespoon gelatine, soaked in 1 teaspoon salt 14 cup cold water Few drops onion juice Vg cup boiling water 2 teaspoons Worcestershire Sauce 16 cup heavy cream, whipped 46 cup Mayonnaise*
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