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Maple Mousse
From The Institute cook book, 1913
Serves 6
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
320Calories
2 gProtein
17 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein1.8 g
Carbohydrates17 g
Fiber0.2 g
Sugars12 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium19 mg
Potassium150 mg
Calcium65 mg
Iron0.1 mg
Magnesium9.6 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.9 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 91. The excerpt below is the record exactly as published.
MAPLE MOUSSE •4 cup sultanas 1 pint thick cream y-i. cup maple syrup V2 tablespoon lemon juice W
Cook this with the app: pantry check, scaling, and the assistant.