gluten-freesoy-freefish-freeshellfish-free
Goose Mousse
From The Swedish, French, American cook book, 1918
Serves 8
Serve as an entree for luncheon or dinner.
Presented as published in 1918. 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
454Calories
7 gProtein
56 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein6.6 g
Carbohydrates56 g
Fiber2.3 g
Sugars51 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat3 g
Cholesterol13 mg
Sodium49 mg
Potassium238 mg
Calcium115 mg
Iron1.5 mg
Magnesium43 mg
Phosphorus133 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E1.6 mg
Vitamin K18 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate8.2 mcg
Choline55 mg
Caffeine11 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 323. The excerpt below is the record exactly as published.
Goose Mousse ( Mousse d’Oie ) a la Perigueux Cut the breast from a big goose, put through the machine three or four times (add whites of two eggs as it goes through the machine); press it through a fine sieve; stir on ice in a saucepan; add some cream and milk (about one and a half pints); flavor with sherry
Cook this with the app: pantry check, scaling, and the assistant.