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Peach, Strawberry and Raspberry Mousse
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
970Calories
6 gProtein
50 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories970 kcal
Protein5.9 g
Carbohydrates50 g
Fiber0 g
Sugars39 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium96 mg
Potassium266 mg
Calcium149 mg
Iron0 mg
Magnesium16 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 385. The excerpt below is the record exactly as published.
PEACH, STRAWBERRY AND RASPBERRY MOUSSE.— 1 pt. of double cream, 1 cup of fruit pulp and juice, the juice of half a lemon, % cup powdered sugar, 1 teaspoon of gelatin, softened in 2 or 3 tablespoons of cold water
Cook this with the app: pantry check, scaling, and the assistant.