Neapolitan Mousse
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
4602Calories
35 gProtein
367 gCarbs
336 gFat
Full nutrition (34 nutrients)
Calories4602 kcal
Protein35 g
Carbohydrates367 g
Fiber1.2 g
Sugars274 g
Total Fat336 g
Saturated Fat192 g
Monounsaturated Fat69 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol972 mg
Sodium314 mg
Potassium1053 mg
Calcium684 mg
Iron0.4 mg
Magnesium71 mg
Phosphorus605 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C2.7 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate4.9 mcg
Choline19 mg
Caffeine0 mg
Water636 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 125. The excerpt below is the record exactly as published.
Neapolitan Mousse 1 qt. cream 2 tbsp. granulated gelatin }/2 c. maraschino sirup 4 tbsp. milk ^ c. candied fruit, cut fine 1 sc. c. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.