Mousse a la Vanille
From The "Queen" cookery books: Ices, 1902
Generally, one egg is counted per head in these mousses.
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
898Calories
25 gProtein
36 gCarbs
71 gFat
Full nutrition (32 nutrients)
Calories898 kcal
Protein25 g
Carbohydrates36 g
Fiber0 g
Sugars29 g
Total Fat71 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium121 mg
Calcium72 mg
Iron0 mg
Magnesium7.6 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.
Mousse a la Vanille. — Put into a debcately clean pan the yolks of six and the whites of two eggs, with an ounce of sugar and a teaspoonful of essence of vanilla : stand the pan containing this in another three parts full of boiling water (the first pan should be sufficiently large not to reach more than half-way down the second, so as to allow a good supply of boiling water under it), and whip the eggs, &c., till thick and warm, but not hot ; then lift the pan off the fire and continue to whip the eggs, &c., till the mixture is light, stiff, and perfectly cold ; now add to it a stiffly whipped gill of cream
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Cook this with the app: pantry check, scaling, and the assistant.