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Cocoanut Mousse (Frozen)
From Fruit recipes, 1907
Serves 3
This recipe yields one quart.
Presented as published in 1907. 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
738Calories
5 gProtein
56 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories738 kcal
Protein5.5 g
Carbohydrates56 g
Fiber0 g
Sugars50 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium38 mg
Potassium153 mg
Calcium98 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 117. The excerpt below is the record exactly as published.
COCOANUT MOUSSE (Frozen) Have ready one cup of fresh, pounded cocoanut and add to it a pint of the richest cocoanut ‘“‘cream’’ and milk, or half a pint of cocoanut milk and a half pint of whipped cream (from cow’s milk). Add three-fourths cup of sugar and a tiny pinch of salt, then stir in a small tablespoon of gelatine which has been dissolved in two tablespoons of water
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