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Chicken Mousse
From The Swedish, French, American cook book, 1918
Serves 6
For timbales, souffles, stuffing, etc.
Presented as published in 1918. 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
503Calories
10 gProtein
5 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein9.8 g
Carbohydrates4.8 g
Fiber0 g
Sugars0.1 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol209 mg
Sodium69 mg
Potassium195 mg
Calcium87 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A38 mcg
Vitamin E0.3 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate9.5 mcg
Choline66 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 288. The excerpt below is the record exactly as published.
Chicken Mousse ( Mousse de Poulet ) For Timbales, Souffles, Stuffing, etc. To each breast of a large chicken add the whites of two eggs; pass through machine five or six times, then press it through a very fine sieve. Put in a saucepan and put the saucepan in a bowl of ice; stir the chicken until it begins to get cold. Then mix milk and cream (if the cream is very rich add more milk). Add the cream and milk (mixed) gradually to the mousse, beating it all the time. (The more you work it the better it becomes.) When about half quantity of milk and cream has been added (which will amount to about a pint and a half
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