Maple Mousse
From The Federation cook book, 1910
This will serve ten persons well.
Presented as published in 1910. 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
2759Calories
49 gProtein
228 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories2759 kcal
Protein49 g
Carbohydrates228 g
Fiber0 g
Sugars190 g
Total Fat186 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol1226 mg
Sodium450 mg
Potassium1395 mg
Calcium726 mg
Iron4 mg
Magnesium121 mg
Phosphorus676 mg
Zinc8.2 mg
Copper0.6 mg
Manganese9.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)4.9 mg
Niacin (B3)0.7 mg
Folate99 mcg
Choline599 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 26. The excerpt below is the record exactly as published.
Maple Mousse 1 cup maple syrup 2 tablespoons gelatine 4 eggs 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.