Chicken Mousse

Name: Chicken Mousse
Ingredients: 6 cupfuls of chopped cooked chicken; 2 cupfuls of cream, whipped; 4 cupfuls of hot chicken stock; 6 tablespoonfuls of gelatine (not acid); 1 cupful of chopped cooked celery; 1 cupful of chopped cooked green pepper; 3 tablespoonfuls chopped pimientoes; 8 teaspoonfuls of salt; ⅛ teaspoonful of pepper; 1 cupful of cold water

From Anson County cook book, 1928

May be served with or without mayonnaise.

Presented as published in 1928. 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

4910Calories

319 gProtein

37 gCarbs

382 gFat

Full nutrition (34 nutrients)

Calories4910 kcal

Protein319 g

Carbohydrates37 g

Fiber5.3 g

Sugars4.5 g

Total Fat382 g

Saturated Fat157 g

Monounsaturated Fat123 g

Polyunsaturated Fat46 g

Omega-30 g

Cholesterol1547 mg

Sodium20002 mg

Potassium4002 mg

Calcium572 mg

Iron15 mg

Magnesium366 mg

Phosphorus2455 mg

Zinc20 mg

Copper2 mg

Manganese0.8 mg

Vitamin D2.8 mcg

Vitamin C286 mg

Vitamin A669 mcg

Vitamin E5 mg

Vitamin K93 mcg

Vitamin B65.9 mg

Vitamin B124.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.1 mg

Niacin (B3)99 mg

Folate201 mcg

Choline880 mg

Caffeine0 mg

Water1838 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 14. The excerpt below is the record exactly as published.

CHICKEN MOUSSE 6 cupfuls of chopped cooked chicken 2 cupfuls of cream, whipped 4 cupfuls of hot chicken stock 6 tablespoonfuls of gelatine (not acid) 1 cupful of chopped cooked celery 1 cupful of chopped cooked green pepper 3 tablespoonfuls chopped pimientoes 8 teaspoonfuls of salt % teaspoonful of pepper 1 cupful of cold water

Cook this with the app: pantry check, scaling, and the assistant.