vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Mousse
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
918Calories
7 gProtein
37 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories918 kcal
Protein7.3 g
Carbohydrates37 g
Fiber12 g
Sugars13 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.5 g
Cholesterol241 mg
Sodium81 mg
Potassium638 mg
Calcium158 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus214 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A76 mcg
Vitamin E0 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate17 mcg
Choline9 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 91. The excerpt below is the record exactly as published.
FRUIT MOUSSE. Whip a pint of cream and drain carefully. Mix with it a cupful any fruit pulp, also carefully drained and mixedbwith enough powdered sugar to give the same consistency as the whipped cream. A little vanilla if desired
Cook this with the app: pantry check, scaling, and the assistant.