Canton Mousse
From What to Have for Dinner, 1905
Presented as published in 1905. 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
2800Calories
35 gProtein
153 gCarbs
226 gFat
Full nutrition (35 nutrients)
Calories2800 kcal
Protein35 g
Carbohydrates153 g
Fiber0.6 g
Sugars125 g
Total Fat226 g
Saturated Fat127 g
Monounsaturated Fat49 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol1000 mg
Sodium271 mg
Potassium1131 mg
Calcium721 mg
Iron1.9 mg
Magnesium86 mg
Phosphorus732 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C1.6 mg
Vitamin A208 mcg
Vitamin E1.1 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate57 mcg
Choline336 mg
Caffeine0 mg
Alcohol4.6 g
Water744 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 55. The excerpt below is the record exactly as published.
CANTON MOUSSE. 4 teaspoon granulated Few grains salt gelatine 1 tablespoon wine ¢ cup cold water 1 tablespoon brandy 1 cup milk 2 tablespoons ginger syrup Yolks 2 eggs 4 cup Canton ginger, cut ¢ cup sugar in pieces Whip from 2} cups cream
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