Orange Mousse

Name: Orange Mousse
Ingredients: Five egg yolks; two cups sugar; one pint orange juice; one pint cream (whipped); one envelope gelatine

From Dainty recipes, 1950

Presented as published in 1950. 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

3742Calories

45 gProtein

469 gCarbs

194 gFat

Full nutrition (34 nutrients)

Calories3742 kcal

Protein45 g

Carbohydrates469 g

Fiber0 g

Sugars442 g

Total Fat194 g

Saturated Fat103 g

Monounsaturated Fat44 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1412 mg

Sodium456 mg

Potassium1708 mg

Calcium476 mg

Iron4.9 mg

Magnesium110 mg

Phosphorus856 mg

Zinc4.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D5 mcg

Vitamin C150 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B122.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate260 mcg

Choline735 mg

Caffeine0 mg

Water898 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 9. The excerpt below is the record exactly as published.

ORANGE MOUSSE Five egg yolks; two cups sugar; one pint orange juice; one pint cream (whipped); one envelope gelatine

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