vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Mousse
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
860Calories
10 gProtein
82 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories860 kcal
Protein10 g
Carbohydrates82 g
Fiber0 g
Sugars66 g
Total Fat57 g
Saturated Fat34 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.7 g
Cholesterol362 mg
Sodium36 mg
Potassium528 mg
Calcium338 mg
Iron0.7 mg
Magnesium43 mg
Phosphorus276 mg
Zinc2.4 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A505 mcg
Vitamin E1.9 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate32 mcg
Choline180 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 385. The excerpt below is the record exactly as published.
MAPLE MOUSSE.— Use ]^ cup of maple syrup after it has boiled down thick. Beaten yolks of 2 eggs stirred into the hot syrup. When cold add 1 pt. whipped cream
Cook this with the app: pantry check, scaling, and the assistant.