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Fig and Banana Mousse
From Kirmess cook book, 1907
Serves 1
Quantity may vary as long as the mould is full.
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
171Calories
2 gProtein
30 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein2.1 g
Carbohydrates30 g
Fiber3.1 g
Sugars17 g
Total Fat5.9 g
Saturated Fat3.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Cholesterol19 mg
Sodium3.2 mg
Potassium466 mg
Calcium31 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A51 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline16 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from Kirmess cook book (1907), page 167. The excerpt below is the record exactly as published.
FIG AND BANANA MOUSSE. Mrs. William Wescott. Slice equal quantities of figs and bananas. Sprinkle with powdered sugar. Place in a mould half full of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.