Frenchdessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maple Mousse
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
301Calories
2 gProtein
3 gCarbs
31 gFat
Full nutrition (22 nutrients)
Calories301 kcal
Protein1.8 g
Carbohydrates3.3 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.4 g
Cholesterol90 mg
Sodium18 mg
Potassium85 mg
Calcium54 mg
Iron0 mg
Magnesium5.2 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Maple Mousse Whip three-fourths pint of thick cream. Add sufficient thick maple syrup
Cook this with the app: pantry check, scaling, and the assistant.