vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Mousse
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
440Calories
3 gProtein
38 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein3.4 g
Carbohydrates38 g
Fiber0 g
Sugars32 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.5 g
Cholesterol203 mg
Sodium28 mg
Potassium198 mg
Calcium115 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus90 mg
Zinc1.2 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline94 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 46. The excerpt below is the record exactly as published.
MAPLE MOUSSE Mrs. Henry C. Buckner Whip 1 pint of cream; drain it well. Beat the yolks of 4 eggs light. Put into a saucepan a gen- erous cup of maple syru
Cook this with the app: pantry check, scaling, and the assistant.