Cream Mousse
From 365 desserts, 1900
If necessary to hurry freezing, turn the mousse into a freezer and freeze slowly until it begins to thicken.
Presented as published in 1900. 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
2579Calories
49 gProtein
370 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories2579 kcal
Protein49 g
Carbohydrates370 g
Fiber32 g
Sugars323 g
Total Fat113 g
Saturated Fat8.6 g
Monounsaturated Fat72 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol0 mg
Sodium228 mg
Potassium1803 mg
Calcium653 mg
Iron8.9 mg
Magnesium622 mg
Phosphorus1103 mg
Zinc7.2 mg
Copper2.4 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E58 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.6 mg
Niacin (B3)8.2 mg
Folate100 mcg
Choline123 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 28. The excerpt below is the record exactly as published.
of cream. Dissolve the gelatine over hot water. Cut % of a lb. of candied cherries and the same of blanched almonds into small pieces. Turn the cream into a dish, add the gelatine, ^ of a cup of powdered sugar, 1 teaspoonful of sherry, 1 teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.