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Mousse de Veau aux Haricots
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree for dinner.
Presented as published in 1918. 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
26Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein1.1 g
Carbohydrates4.6 g
Fiber1.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium39 mg
Potassium168 mg
Calcium23 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 215. The excerpt below is the record exactly as published.
mousse de veau aux haricots. Cut the rest of the string beans in very small pieces as big as a half pea; take three cups of the mousse; add one cup of the string beans; flavor with sherry, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.