Chicken Mousse
From One hundred picnic suggestions, 1915
Presented as published in 1915. 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
874Calories
59 gProtein
18 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories874 kcal
Protein59 g
Carbohydrates18 g
Fiber1.4 g
Sugars11 g
Total Fat63 g
Saturated Fat27 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.9 g
Cholesterol268 mg
Sodium494 mg
Potassium838 mg
Calcium169 mg
Iron2.9 mg
Magnesium74 mg
Phosphorus515 mg
Zinc4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C26 mg
Vitamin A354 mcg
Vitamin E2.6 mg
Vitamin K78 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)18 mg
Folate145 mcg
Choline188 mg
Caffeine0 mg
Water427 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 7. The excerpt below is the record exactly as published.
Chicken Mousse To 1 cup of cold boiled chicken chopped and pounded until smooth, add 1 tbsp. of granulated gelatine softened in J4 cup of cold water and dissolved in J^ cup of highly seasoned stock. Add Yz CUP of boiled aspara- gus tips, diced celery, or a minced truffle, and when cool add H CUP of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.