Frenchdessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Mousse
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
336Calories
2 gProtein
34 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories336 kcal
Protein1.8 g
Carbohydrates34 g
Fiber0.1 g
Sugars24 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.2 g
Cholesterol60 mg
Sodium28 mg
Potassium276 mg
Calcium51 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus63 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline0.2 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 179. The excerpt below is the record exactly as published.
Chestnut Mousse. One pint of cream, % cup of candied cherries, 2-3 cup granu- lated sugar, 1 cup of chestnut puree, 1 scant tablespoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.