Mousse aux Fraises

Name: Mousse aux Fraises
Ingredients: 1 quart strawberries, washed and hulled; ¾ cup sugar; 1½ cups whipping cream; 1 tablespoon gelatin; ½ cup strawberry liqueur; 2 eggs, separated

From Dining in--Minneapolis/St. Paul cookbook, 1900

Adhere to classic preparation methods.

Presented as published in 1900. 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

2693Calories

32 gProtein

279 gCarbs

137 gFat

Full nutrition (34 nutrients)

Calories2693 kcal

Protein32 g

Carbohydrates279 g

Fiber0 g

Sugars238 g

Total Fat137 g

Saturated Fat75 g

Monounsaturated Fat29 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol734 mg

Sodium234 mg

Potassium1930 mg

Calcium429 mg

Iron4.2 mg

Magnesium148 mg

Phosphorus608 mg

Zinc3.1 mg

Copper0.6 mg

Manganese3.4 mg

Vitamin D2 mcg

Vitamin C536 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K8.7 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate49 mcg

Choline297 mg

Caffeine0 mg

Water1098 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 10. The excerpt below is the record exactly as published.

MOUSSE AUX FRAISES 1 quart strawberries, washed 7/3 cup sugar and hulled (approximately) 1% cups whipping cream 1 tablespoon gelatin Ya cup strawberry liqueur 2 eggs, separated

Cook this with the app: pantry check, scaling, and the assistant.