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Chicken Mousse with Asparagus a la Pompadour
From The Swedish, French, American cook book, 1918
Serves 4
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
257Calories
12 gProtein
2 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein12 g
Carbohydrates2 g
Fiber0.7 g
Sugars0.1 g
Total Fat22 g
Saturated Fat7.5 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.5 g
Cholesterol199 mg
Sodium652 mg
Potassium185 mg
Calcium63 mg
Iron4.5 mg
Magnesium15 mg
Phosphorus178 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A791 mcg
Vitamin E0.5 mg
Vitamin K36 mcg
Vitamin B60.1 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3 mg
Folate108 mcg
Choline9.4 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 290. The excerpt below is the record exactly as published.
Chicken Mousse with Asparagus a la Pompadour Mousse de Poulet aux Asperges, a la Pompadour Butter a ring mould; line with green cooked asparagus, then fill with an asparagus mousse. Filling. To one and a half cups chicken mousse, one large cup chopped, cooked asparagus
Cook this with the app: pantry check, scaling, and the assistant.