Mousse Sauce
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
304Calories
18 gProtein
16 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein18 g
Carbohydrates16 g
Fiber0.6 g
Sugars5 g
Total Fat20 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium206 mg
Calcium12 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate40 mcg
Choline10 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 177. The excerpt below is the record exactly as published.
Mousse Sauce. — Four units castor or pounded white sugar, 4 units yolk of egg, 2 white of egg, 4 brandy, 2 lemon juice
Cook this with the app: pantry check, scaling, and the assistant.