gluten-freenut-freesoy-freefish-freeshellfish-free
Partridge Mousse (Mousse de Perdrix) a la Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
608Calories
21 gProtein
11 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein21 g
Carbohydrates11 g
Fiber0 g
Sugars6.2 g
Total Fat53 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol344 mg
Sodium153 mg
Potassium437 mg
Calcium257 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus352 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0.6 mg
Vitamin A134 mcg
Vitamin E0.7 mg
Vitamin K4.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline191 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 345. The excerpt below is the record exactly as published.
Partridge Mousse ( Mousse de Perdrix ) a la Hammond To the breast of two partridges (put through machine about five times) add the whites of two eggs, press through a fine sieve; put in a saucepan on ice; stir until it begins to get cold; then mix milk and cream
Cook this with the app: pantry check, scaling, and the assistant.