vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Mousse
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
840Calories
12 gProtein
86 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein12 g
Carbohydrates86 g
Fiber0.1 g
Sugars73 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol264 mg
Sodium153 mg
Potassium495 mg
Calcium346 mg
Iron1.1 mg
Magnesium37 mg
Phosphorus301 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline128 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 80. The excerpt below is the record exactly as published.
Maple Mousse 1 pint milk 2 eggs 3 tablespoons cornstarch 1 cup dark brown sugar 1 teaspoon vanilla 3^ pint cream, whipped
Cook this with the app: pantry check, scaling, and the assistant.