Fish Mousse
From The Aunts' Cook Book, 1922
Serve with any good fish sauce.
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
946Calories
17 gProtein
10 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein17 g
Carbohydrates9.6 g
Fiber0 g
Sugars0.4 g
Total Fat93 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol613 mg
Sodium190 mg
Potassium365 mg
Calcium199 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus332 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 8. The excerpt below is the record exactly as published.
Fish Mousse 2 lbs. of any coarse fish such as halibut, steak cod or had- dock. Remove bones and put through food chopper, then rub through a sieve. Make very soft with good cream, season with salt and pepper and a little nutmeg if liked. Add two eggs beaten
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