vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Mousse
From Atlanta women's club cook book, 1921
Serves 6
From Mrs. E. O. Pritchard.
Presented as published in 1921. 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
370Calories
12 gProtein
6 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein12 g
Carbohydrates5.7 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol98 mg
Sodium380 mg
Potassium122 mg
Calcium230 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A46 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline4.7 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 27. The excerpt below is the record exactly as published.
CHEESE MOUSSE. 1 pt. cream. 1 pkg. gelatine. 1 lemon (juice). Salt to taste. 1 cup grated cheese. Cayenne pepper to taste. 2 green peppers
Cook this with the app: pantry check, scaling, and the assistant.