vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Mousse
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
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
725Calories
9 gProtein
72 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein9.3 g
Carbohydrates72 g
Fiber0 g
Sugars61 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol260 mg
Sodium96 mg
Potassium379 mg
Calcium198 mg
Iron0.8 mg
Magnesium34 mg
Phosphorus144 mg
Zinc2.2 mg
Copper0.1 mg
Manganese2.9 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline113 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 90. The excerpt below is the record exactly as published.
MAPLE MOUSSE. li/4 T. granulated gelatine 14 C. cold water % C. cold water 3 yolks of eggs 2 C. maple sugar 1 pint thick cream
Cook this with the app: pantry check, scaling, and the assistant.