Frenchdessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Mousse
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
481Calories
4 gProtein
102 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein3.8 g
Carbohydrates102 g
Fiber0 g
Sugars59 g
Total Fat7.8 g
Saturated Fat3.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1 g
Cholesterol19 mg
Sodium43 mg
Potassium1119 mg
Calcium95 mg
Iron2.7 mg
Magnesium85 mg
Phosphorus172 mg
Zinc0.5 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C40 mg
Vitamin A49 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate58 mcg
Choline4.2 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 304. The excerpt below is the record exactly as published.
Chestnut Mousse. — Mix with 1-lb. of Chestnut puree about 6oz. of sugar flavoured with vanilla, beat it well with a spoon until it is quite smooth, and then add 3 wineglassfuls of whipped cream
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