Ginger Mousse
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
1681Calories
21 gProtein
290 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories1681 kcal
Protein21 g
Carbohydrates290 g
Fiber5.2 g
Sugars222 g
Total Fat55 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.6 g
Cholesterol178 mg
Sodium590 mg
Potassium944 mg
Calcium415 mg
Iron17 mg
Magnesium97 mg
Phosphorus288 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C6.4 mg
Vitamin A440 mcg
Vitamin E1.9 mg
Vitamin K4.6 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate87 mcg
Choline85 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 23. The excerpt below is the record exactly as published.
GINGER MOUSSE Dissolve the Gelatine with the boiling water, add the sugar, mix and boil till 220° F., then pour slowly upon the beaten whites, beat till cold, then fold in the whipped cream, add the ginger
Cook this with the app: pantry check, scaling, and the assistant.