vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mousse
From The new Annie Dennis cook book, 1905
Serves 8
Garnish with maiden hair fern and delicately colored flowers.
Presented as published in 1905. 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
523Calories
4 gProtein
30 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein3.9 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol167 mg
Sodium42 mg
Potassium135 mg
Calcium79 mg
Iron0.2 mg
Magnesium8.9 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 142. The excerpt below is the record exactly as published.
Mousse 1 can pineapple 2 eggs (yolks) % cupful sugar 1 pt. cream (whipped stiff) Strain juice from the pineapple, pour over the sugar and bring to a boil. Pour this syrup over the beaten yolks and return to a double boiler and cook until it will coat the spoon. Let get cold. Then mix with the pineapple and whipped cream. Pour into a freezer or mold and pack in ice and salt for three or four hours. All mousses should be turned during the freezing to prevent a syrup forming at the bottom. The turn- ing allows the syrup to drip and mix with the cream. Maple Mousse 1 pt. cream 1 cupful maple syinip 4 eggs (yolks) Put the syrup in a sauce pan; stir in well beaten yolks until the eggs thicken the mixture. Take from the fire and stand the pan in ice water; beat with egg beater until light and cold, then mix with whipped cream, put in mold or paper cases and pack in ice. 276 THE NEW ANNIE DENNIS COOK BOOK Angd Parfait 1 cupful sugar 1 qt. cream, whipped stiff % cupful water Flavor with fruit or vanilla 4 eggs (whites) Boil sugar and water until it spins a thread. Pour over the beaten whites and beat until cold; add the whipped cream and flavoring ; pack in ice and salt same as a mousse for about four hours. If fruit is added, crush and sweeten and add when ready to pack in ice. Mousse One quart of heavy cream sweetened with one tea- cupful of sugar, and flavored with half teaspoonful of vanilla and two tablespoonfuls of Madeira wine. Whip until very stiff. Whites of two eggs
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