Mousse of Peas a la Brita
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This dish is served as an entree.
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
308Calories
18 gProtein
24 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein18 g
Carbohydrates24 g
Fiber8.3 g
Sugars8.2 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Cholesterol30 mg
Sodium13 mg
Potassium382 mg
Calcium54 mg
Iron2.1 mg
Magnesium50 mg
Phosphorus173 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A55 mcg
Vitamin E1.1 mg
Vitamin K37 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3 mg
Folate94 mcg
Choline41 mg
Caffeine0 mg
Water192 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 Peas a la Brita Mousse de Petits Pois a la Brita Mash well-cooked green peas through the strainer; measure it by the cup; to each cup put two tablespoonfuls of cream sauce, whites of two eggs and yolk of one, two tablespoonfuls of cream, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.