gluten-freenut-freesoy-free
Chicken or Salmon Mousse
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
703Calories
23 gProtein
6 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein23 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.2 g
Total Fat64 g
Saturated Fat34 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol435 mg
Sodium169 mg
Potassium451 mg
Calcium137 mg
Iron1.4 mg
Magnesium33 mg
Phosphorus369 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.5 mcg
Vitamin C0 mg
Vitamin A127 mcg
Vitamin E0.9 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate34 mcg
Choline250 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 10. The excerpt below is the record exactly as published.
Chicken or Salmon Mousse Put raw breast of chicken or salmon meat into chopping bowl. Pound fine with wooden potato masher. Add four unbeaten eggs, one at a time and pound into the meat ; season with salt. Add one pint double cream
Cook this with the app: pantry check, scaling, and the assistant.