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Chantilly Mousse
From Boston Cooking-School cook book, 1896
Serves 4
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
169Calories
2 gProtein
23 gCarbs
8 gFat
Full nutrition (26 nutrients)
Calories169 kcal
Protein2.2 g
Carbohydrates23 g
Total Fat7.6 g
Saturated Fat1.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2 g
Cholesterol31 mg
Sodium143 mg
Potassium38 mg
Calcium7.1 mg
Iron0.6 mg
Magnesium3.5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C2 mg
Vitamin A25 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Water26 g
Estimated from matched ingredients across 4 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 245. The excerpt below is the record exactly as published.
CHANTILLY MOUSSE Add one cup meringues, broken in pieces, to Vanilla Mousse mixture.
Cook this with the app: pantry check, scaling, and the assistant.