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Pheasant Mousse (Mousse de Faisan) a la Supreme
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for luncheon or dinner.
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
537Calories
18 gProtein
11 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories537 kcal
Protein18 g
Carbohydrates11 g
Fiber0 g
Sugars6 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium80 mg
Potassium361 mg
Calcium226 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus243 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C1.5 mg
Vitamin A51 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate1 mcg
Choline22 mg
Water239 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 335. The excerpt below is the record exactly as published.
Pheasant Mousse ( Mousse de Faisan ) a la Supreme Take the breast of two pheasants (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.