Frenchdessert
Maple Mousse
From The National home cook book, 1900
Serve chilled.
Presented as published in 1900. 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
2705Calories
35 gProtein
228 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories2705 kcal
Protein35 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
Sodium418 mg
Potassium1392 mg
Calcium717 mg
Iron3.8 mg
Magnesium118 mg
Phosphorus669 mg
Zinc8.2 mg
Copper0.2 mg
Manganese9.1 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
Folate94 mcg
Choline593 mg
Caffeine0 mg
Water526 g
As published
This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.
maple mousse 1 imply prepared and costs no more than a quart of ice cream. Beat until light and foamy the yolks of four eggs and put vem in a double boiler with one cup of maple sirup. Cook, ’ Stirring constantly, for 15 minutes, then remove from the fire and beat until quite cold. Stir in one pint of rich cream
Cook this with the app: pantry check, scaling, and the assistant.