Frenchdessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Mousse of Chestnut
From The Landmarks club cook book, 1903
Serves 2
Ensure the mixture is smooth before freezing.
Presented as published in 1903. 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
572Calories
3 gProtein
121 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories572 kcal
Protein3.5 g
Carbohydrates121 g
Fiber0 g
Sugars88 g
Total Fat10 g
Saturated Fat5.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.9 g
Cholesterol29 mg
Sodium34 mg
Potassium868 mg
Calcium91 mg
Iron2 mg
Magnesium66 mg
Phosphorus146 mg
Zinc0.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A72 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate44 mcg
Choline6.3 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 91. The excerpt below is the record exactly as published.
MOUSSE OE CHESTNUT. With one-half pound of chestnut puree mix about six ounces of sugar flavored with vanilla ; beat it well with a spoon until it is quite smooth, and then add three wineglassfuls of sweet- ened whipped cre
Cook this with the app: pantry check, scaling, and the assistant.