Frenchdessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marble Mousse
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
207Calories
1 gProtein
3 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein1.4 g
Carbohydrates3.2 g
Fiber0.4 g
Sugars0.2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium92 mg
Calcium37 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine1.1 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 44. The excerpt below is the record exactly as published.
Marble Mousse Whip half a pint of cream ; flavor with vanilla and sweeten to taste. Divide into two parts; in one part put a tablespoon of unsweetened chocolate or cocoa
Cook this with the app: pantry check, scaling, and the assistant.