Maple Mousse

Name: Maple Mousse
Ingredients: Yolks of four eggs; one-half pint maple syrup; one pint rich cream

From Durham cook book ..., 1921

Recipe by Mrs. M. F. Markham.

Presented as published in 1921. 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

2646Calories

21 gProtein

228 gCarbs

187 gFat

Full nutrition (33 nutrients)

Calories2646 kcal

Protein21 g

Carbohydrates228 g

Fiber0 g

Sugars189 g

Total Fat187 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.1 g

Cholesterol482 mg

Sodium134 mg

Potassium1116 mg

Calcium605 mg

Iron0.3 mg

Magnesium94 mg

Phosphorus273 mg

Zinc5.6 mg

Copper0.1 mg

Manganese9.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.8 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)4.3 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline5 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 55. The excerpt below is the record exactly as published.

MAPLE MOUSSE. Yolks of four eggs, one-half pint maple syrup, one pint rich cream

Cook this with the app: pantry check, scaling, and the assistant.