vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Mousse
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
964Calories
5 gProtein
47 gCarbs
84 gFat
Full nutrition (32 nutrients)
Calories964 kcal
Protein5.1 g
Carbohydrates47 g
Fiber0 g
Sugars36 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium54 mg
Potassium292 mg
Calcium156 mg
Iron0.1 mg
Magnesium24 mg
Phosphorus148 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 70. The excerpt below is the record exactly as published.
RAPE MOUSSE. Thick cream, 2 cups. Vanilla extract, 1 teaspoon. Sugar, 3 tablespoons. Grape juice, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.