Brussels Sprouts Mousses

Name: Brussels Sprouts Mousses
Ingredients: three-quarters of a pound of Brussels sprouts

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

202Calories

14 gProtein

33 gCarbs

2 gFat

Full nutrition (17 nutrients)

Calories202 kcal

Protein14 g

Carbohydrates33 g

Fiber16 g

Total Fat1.9 g

Sodium87 mg

Potassium1623 mg

Calcium131 mg

Iron2.5 mg

Magnesium85 mg

Phosphorus267 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin C486 mg

Folate293 mcg

Water288 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

Brussels Sprouts Mousses. [Mousses de Choux de Bruxelles.) Trim and wash three-quarters of a pound of Brussels sprouts

Cook this with the app: pantry check, scaling, and the assistant.