Mousse
From The Chapel Hill cook book, 1935
Mrs. I. C. Griffin.
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
740Calories
8 gProtein
162 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein8 g
Carbohydrates162 g
Fiber0 g
Sugars163 g
Total Fat8.3 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium375 mg
Calcium302 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.
MOUSSE 1 cup milk 1 teaspoon vanilla 1 scant cup sugar Mix this thoroughly. Pour into tray and let get real cold (about 20 minutes). Whip % pint cream. Add 1 small can pineapple, apricots, or any fruit
Cook this with the app: pantry check, scaling, and the assistant.