vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peach Mousse (Mousse de Peche) a la Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Can also be made from canned or bottled peaches if fresh ones are not available.
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
559Calories
10 gProtein
50 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories559 kcal
Protein10 g
Carbohydrates50 g
Fiber0 g
Sugars41 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol275 mg
Sodium83 mg
Potassium243 mg
Calcium148 mg
Iron1 mg
Magnesium20 mg
Phosphorus205 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A300 mcg
Vitamin E1.3 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline167 mg
Caffeine0 mg
Alcohol6.9 g
Water183 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 478. The excerpt below is the record exactly as published.
each Mousse ( Mousse de Peche ) a la Hammond Line a melon mould with cream that has been sweetened and flavored with brandy. Take four soft peaches. Wash, cut in pieces, press through a fine sieve. Put on stove in half cup water and three tablespoons brandy, thicken with one tablespoon cornstarch dissolved in a little water. Then add the yolks of two eggs (stirred with five tablespoons sugar to a souffle). When it comes to a boil, take off stove, stir on ice until cold, add one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.