Mushroom Mousse with Rice a la Gimo

Name: Mushroom Mousse with Rice a la Gimo
Ingredients: one pound of mushrooms; one cup of rice; one cup of milk; two cups of water; a tablespoon of butter; sherry wine for flavoring; some chopped parsley; pepper and salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Serves six persons.

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

894Calories

35 gProtein

168 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories894 kcal

Protein35 g

Carbohydrates168 g

Fiber6.8 g

Sugars21 g

Total Fat21 g

Saturated Fat5.1 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol61 mg

Sodium140 mg

Potassium2019 mg

Calcium379 mg

Iron9.9 mg

Magnesium119 mg

Phosphorus843 mg

Zinc5.3 mg

Copper1.9 mg

Manganese2.1 mg

Vitamin D3.2 mcg

Vitamin C9.5 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B121.5 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)24 mg

Folate487 mcg

Choline132 mg

Caffeine0 mg

Water1129 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 99. The excerpt below is the record exactly as published.

Mushroom Mousse with Rice a la Gimo Mousse de Champignons au Riz a la Gimo For Six Persons Take one pound of mushrooms, one cup of rice, one cup of milk, two cups of water, a tablespoon of butter, sherry wine for flavor¬ ing if at hand, some chopped parsley, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.