Maple Mousse
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
2799Calories
107 gProtein
227 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2799 kcal
Protein107 g
Carbohydrates227 g
Fiber0 g
Sugars189 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium357 mg
Potassium1134 mg
Calcium668 mg
Iron1.6 mg
Magnesium119 mg
Phosphorus317 mg
Zinc5.8 mg
Copper2.5 mg
Manganese9.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)4.2 mg
Niacin (B3)0.6 mg
Folate34 mcg
Choline49 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 38. The excerpt below is the record exactly as published.
MAPLE MOUSSE. 4 oz. gelatine 1 c. maple syrup. 2 tbsp. cold water. 1 pt. cream (whipped)
Cook this with the app: pantry check, scaling, and the assistant.