Mousse of Carrots a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This is a delicious entree for dinner or luncheon.
Presented as published in 1924. 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
377Calories
22 gProtein
39 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein22 g
Carbohydrates39 g
Fiber14 g
Sugars17 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol558 mg
Sodium483 mg
Potassium1301 mg
Calcium224 mg
Iron4.2 mg
Magnesium65 mg
Phosphorus437 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C17 mg
Vitamin A4207 mcg
Vitamin E6.4 mg
Vitamin K64 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.1 mg
Folate136 mcg
Choline482 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 97. The excerpt below is the record exactly as published.
Mousse of Carrots a la Ericsson Hammond Mousse de Carottes a VEricsson Hammond For Eight Persons Three cups of cooked carrots. Five spoons of thick cold cream sauce. Three eggs, pepper and salt. Three spoons of cream
Cook this with the app: pantry check, scaling, and the assistant.