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Fruit Mousse
From Magnet users cook book, 1920
Serves 2
Use fresh fruit for best results.
Presented as published in 1920. 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
509Calories
5 gProtein
29 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein5 g
Carbohydrates29 g
Fiber0 g
Sugars25 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium31 mg
Potassium115 mg
Calcium74 mg
Iron0 mg
Magnesium7.8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.2 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 31. The excerpt below is the record exactly as published.
FRUIT MOUSSE. Use crushed pineapples, raspberries or strawberries, 1% pint of crushed fruit, 3-4 tablespoon of gelatine, % pint of best cream, — 14 cup sugar, % tablespoon of cold water, 3-4 tablespoon of hot water
Cook this with the app: pantry check, scaling, and the assistant.