Ginger Mousse

Name: Ginger Mousse
Ingredients: 1% quarts double cream; 14 pound nut meats; 1 cup sugar; V2 pint preserved ginger with syrup; 1 tablespoonful Virginia Dare; cup of wine

From Raleigh recipe book, 1925

Presented as published in 1925. 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

6895Calories

63 gProtein

383 gCarbs

557 gFat

Full nutrition (34 nutrients)

Calories6895 kcal

Protein63 g

Carbohydrates383 g

Fiber26 g

Sugars207 g

Total Fat557 g

Saturated Fat290 g

Monounsaturated Fat104 g

Polyunsaturated Fat1.2 g

Omega-30.3 g

Cholesterol1447 mg

Sodium338 mg

Potassium4358 mg

Calcium1159 mg

Iron30 mg

Magnesium508 mg

Phosphorus1630 mg

Zinc11 mg

Copper1.8 mg

Manganese44 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A2.6 mcg

Vitamin E0 mg

Vitamin K35 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)14 mg

Folate19 mcg

Choline64 mg

Caffeine0 mg

Water1037 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 30. The excerpt below is the record exactly as published.

GINGER MOUSSE 1% quarts double cream A few maraschino cherries 14 pound nut meats 1 tablespoonful Virginia Dare 1 cup sugar Extract vanilla or cup of wine V2 pint preserved ginger with syrup

Cook this with the app: pantry check, scaling, and the assistant.