vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mousse cm Curagoa
From The new century cookery book, 1901
Serves 4
Various flavours, maraschino, kirsch, or rum liqueurs, may be introduced in place of cura9oa.
Presented as published in 1901. 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
458Calories
2 gProtein
28 gCarbs
31 gFat
Full nutrition (23 nutrients)
Calories458 kcal
Protein1.8 g
Carbohydrates28 g
Sugars25 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.4 g
Cholesterol90 mg
Sodium19 mg
Potassium85 mg
Calcium54 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 487. The excerpt below is the record exactly as published.
Mousse cm Curagoa. — 3 gills cream, i gill curac-oa, 2 oz. caster sugar
Cook this with the app: pantry check, scaling, and the assistant.