vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Mousse
From Atlanta women's club cook book, 1921
Serves 2
Mrs. J. B. Rowe
Presented as published in 1921. 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
660Calories
7 gProtein
74 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein7.3 g
Carbohydrates74 g
Fiber0.2 g
Sugars65 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium15 mg
Potassium273 mg
Calcium180 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus157 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C6 mg
Vitamin A331 mcg
Vitamin E1.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7.5 mcg
Choline30 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 94. The excerpt below is the record exactly as published.
PINEAPPLE MOUSSE. 1 can pineapple. % cup sugar. 11/2 cups whipped cream. 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.