Maple Mousse
From Principles of cooking, 1914
Presented as published in 1914. 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
4325Calories
44 gProtein
247 gCarbs
353 gFat
Full nutrition (34 nutrients)
Calories4325 kcal
Protein44 g
Carbohydrates247 g
Fiber0 g
Sugars190 g
Total Fat353 g
Saturated Fat197 g
Monounsaturated Fat76 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol1709 mg
Sodium515 mg
Potassium1853 mg
Calcium1004 mg
Iron3.8 mg
Magnesium146 mg
Phosphorus937 mg
Zinc9.3 mg
Copper0.2 mg
Manganese9.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K23 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)4.9 mg
Niacin (B3)1 mg
Folate94 mcg
Choline593 mg
Caffeine0 mg
Water800 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 70. The excerpt below is the record exactly as published.
Maple Mousse. — Four eggs, yolks and whites separate, one cup maple sirup, one quart of cream, one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.