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Orange Mousse
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
507Calories
3 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein2.7 g
Carbohydrates131 g
Fiber6.8 g
Sugars123 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.6 mg
Potassium479 mg
Calcium108 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A25 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate73 mcg
Choline21 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 167. The excerpt below is the record exactly as published.
ORANGE MOUSSE. Miss Elsie Louise Gilmore. Boil a pint of sugar and a pint of water until clear. When cool, add juice of five oranges and two lemons
Cook this with the app: pantry check, scaling, and the assistant.