vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Mousse
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
878Calories
6 gProtein
26 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories878 kcal
Protein6.5 g
Carbohydrates26 g
Fiber0 g
Sugars17 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium53 mg
Potassium229 mg
Calcium145 mg
Iron0 mg
Magnesium15 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 40. The excerpt below is the record exactly as published.
Fruit Mousse Mash one pound of fresh fruit through a fine strainer, mix with four tablespoonfuls of sugar and stir over the fire until the sugar is dissolved. Remove from the fire and add one table- spoonful of gelatine which has previously been dissolved in very little cold water. Stand on ice till thoroughly chilled. Mix two tablespoonfuls of powdered sugar and one teaspoonful of extract of vanilla with one quart of rich cream
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