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Fruit Mousses
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
688Calories
7 gProtein
43 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein6.6 g
Carbohydrates43 g
Fiber16 g
Sugars18 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.6 g
Cholesterol161 mg
Sodium76 mg
Potassium699 mg
Calcium114 mg
Iron2.5 mg
Magnesium55 mg
Phosphorus196 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A101 mcg
Vitamin E0 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate22 mcg
Choline12 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 113. The excerpt below is the record exactly as published.
Fruit Mousses Mix two cups of any fruit pulp, with powdered sugar to sweeten, with the whip from one pint cream
Cook this with the app: pantry check, scaling, and the assistant.