Mousse
From Foods, their selection and preparation, 1935
Presented as published in 1935. 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
2055Calories
9 gProtein
131 gCarbs
167 gFat
Full nutrition (32 nutrients)
Calories2055 kcal
Protein9.5 g
Carbohydrates131 g
Fiber0 g
Sugars113 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium98 mg
Potassium463 mg
Calcium288 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus267 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 147. The excerpt below is the record exactly as published.
mousse is prepared from cream, whipped (see page 125), flavored, and frozen. For a pint of cream, use 9 tablespoons sugar and 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.