vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Maple Mousse
From Delicacies, 1929
Serves 6
Presented as published in 1929. 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
562Calories
7 gProtein
40 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein6.9 g
Carbohydrates40 g
Fiber1.1 g
Sugars31 g
Total Fat42 g
Saturated Fat17 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat10 g
Cholesterol80 mg
Sodium28 mg
Potassium273 mg
Calcium121 mg
Iron0.5 mg
Magnesium45 mg
Phosphorus121 mg
Zinc1.5 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline1.9 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 59. The excerpt below is the record exactly as published.
Maple Mousse 1 pint cream whipped 2 tbsp. gelatine soaked in 1 cup walnuts 4 tbsp. cold water 1 cup maple syrup
Cook this with the app: pantry check, scaling, and the assistant.