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Chicken Mousse

Name: Chicken Mousse
Yield: 4 servings
Ingredients: Cold chicken, finely minced, 1 cup; Milk, % pint; Eggs, 2; Gelatin, l^ box; Salt and pepper

From Around-the-world cook book, 1913

Serves 4

Presented as published in 1913. 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

83Calories

8 gProtein

3 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories83 kcal

Protein7.8 g

Carbohydrates3 g

Fiber0 g

Sugars3 g

Total Fat4.3 g

Saturated Fat1.9 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol100 mg

Sodium65 mg

Potassium126 mg

Calcium91 mg

Iron0.5 mg

Magnesium11 mg

Phosphorus112 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A59 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline86 mg

Caffeine0 mg

Water73 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 20. The excerpt below is the record exactly as published.

CHICKEN MOUSSE Cold chicken, finely minced, 1 cup, Milk, % pint, Eggs, 2, Gelatin, l^ box, Salt and pepper

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