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Mousse of Chicken a la Brunow
From The Swedish, French, American cook book, 1918
Serves 4
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
105Calories
11 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein11 g
Carbohydrates11 g
Fiber1.7 g
Sugars4.1 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium1010 mg
Potassium361 mg
Calcium30 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus124 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A267 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline8.3 mg
Caffeine0 mg
Water148 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 291. The excerpt below is the record exactly as published.
meat from the breast of chicken (that has been cooked in water with carrots, onions, sherry, pepper, salt, and left in the broth until cold with some strips of truffle
Cook this with the app: pantry check, scaling, and the assistant.