Fresh Broccoli Mousse with Mushroom Sauce
From Dining in--Minneapolis/St. Paul cookbook, 1900
Mousse can be prepared 10 to 12 hours in advance and reheated.
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
1676Calories
48 gProtein
56 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories1676 kcal
Protein48 g
Carbohydrates56 g
Fiber16 g
Sugars12 g
Total Fat168 g
Saturated Fat78 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol1169 mg
Sodium486 mg
Potassium2372 mg
Calcium601 mg
Iron8.7 mg
Magnesium175 mg
Phosphorus933 mg
Zinc5.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D4 mcg
Vitamin C529 mg
Vitamin A322 mcg
Vitamin E2.4 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.5 mg
Folate438 mcg
Choline598 mg
Caffeine0 mg
Water951 g
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 37. The excerpt below is the record exactly as published.
FRESH BROCCOLI MOUSSE WITH MUSHROOM SAUCE Butter Cracked black pepper 1 pound broccoli florets Juice of 2 lemon with Y2”" stems 4 eggs 1% cups whipping cream MUSHROOM SAUCE Dash of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.