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Mousse
From The household cook book, 1902
Serves 2
Flavor it with vanilla, or any flavoring desired, and also stir finely chopped fruit in it if desired.
Presented as published in 1902. 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
953Calories
10 gProtein
42 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories953 kcal
Protein10 g
Carbohydrates42 g
Fiber0 g
Sugars32 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium66 mg
Potassium229 mg
Calcium151 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus136 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline2.4 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 327. The excerpt below is the record exactly as published.
MOUSSE — This is a French word meaning moss, and is ap- plied to cream so frozen as to give it a mossy look. Make it as fol- lows: In 1 cup cold water soak ^ box gelatine, and then set it over hot water to dissolve; whip 2 cups of cream, turn it into a basin, add the gelatine and |- cup of powdered suga
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