vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Mousse
From Cookery for every household, 1914
Serves 1
The mixture is ready to fill the bombe mould.
Presented as published in 1914. 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
864Calories
6 gProtein
115 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein6.3 g
Carbohydrates115 g
Fiber9.4 g
Sugars72 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.3 g
Cholesterol121 mg
Sodium28 mg
Potassium1403 mg
Calcium90 mg
Iron1 mg
Magnesium104 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate72 mcg
Choline35 mg
Caffeine0 mg
Alcohol4.6 g
Water347 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 787. The excerpt below is the record exactly as published.
Banana Mousse. 3 ripe bananas. Icing sugar. Juice of \ lemon. 1 table-sp. rum. 1 gill double cream. This is a moulded ice. A bombe mould is lined with chocolate ice cream, and the inside filled up 490 COOKERY FOR EVERY HOUSEHOLD with the banana mousse. First prepare the choco- late ice : Chocolate Ice. — Make a custard with the milk, yolks of eggs, and sugar. The amount of sugar will depend on the kind of chocolate used ; care must be taken not to make the mixture too sweet or it will not freeze properly. Allow the custard to cool and then freeze it. Dissolve the chocolate in a small quantity of water or milk, and, if not perfectly smooth, strain through muslin. Add this to the custard when frozen, and mix it well in. If frozen along with the custard the chocolate loses its colour. Banana Mousse. — To prepare this, rub the bananas through a hair sieve, weigh the pulp, and allow an equal weight of icing sugar
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