Chicken Mousse
From Favorite recipes (North Carolina, 1948), 1948
Celery and boiled eggs may also be added.
Presented as published in 1948. 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
1403Calories
60 gProtein
15 gCarbs
121 gFat
Full nutrition (33 nutrients)
Calories1403 kcal
Protein60 g
Carbohydrates15 g
Fiber0 g
Sugars2.8 g
Total Fat121 g
Saturated Fat59 g
Monounsaturated Fat33 g
Polyunsaturated Fat8 g
Cholesterol424 mg
Sodium484 mg
Potassium862 mg
Calcium179 mg
Iron2.6 mg
Magnesium70 mg
Phosphorus532 mg
Zinc3.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.1 mg
Vitamin A99 mcg
Vitamin E0.8 mg
Vitamin K9.5 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)19 mg
Folate26 mcg
Choline161 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 11. The excerpt below is the record exactly as published.
CHICKEN MOUSSE 1 tablespoon Knox gelatine 1 cup of cold cooked chicken 1% cup cold chicken stock (diced) 3% cup hot chicken stock Salt and pepper 1 cup heavy cream
Cook this with the app: pantry check, scaling, and the assistant.