vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cherry Mousse
From The Institute cook book, 1913
Serves 2
Grape, raspberry and strawberry mousse may be made in the same way. Heat the fruit slightly before mashing and straining for the juice.
Presented as published in 1913. 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
997Calories
5 gProtein
41 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories997 kcal
Protein5.1 g
Carbohydrates41 g
Fiber0 g
Sugars30 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium56 mg
Potassium462 mg
Calcium162 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus156 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 91. The excerpt below is the record exactly as published.
CHERRY MOUSSE 1 pint thick cream 2 drops almond extract 1 cup cherry juice Powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.