vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Mousse
From The new Annie Dennis cook book, 1905
Serves 6
All mousses should be turned during freezing to prevent syrup forming at the bottom.
Presented as published in 1905. 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
358Calories
4 gProtein
20 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein3.7 g
Carbohydrates20 g
Fiber0.1 g
Sugars17 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium40 mg
Potassium104 mg
Calcium58 mg
Iron0.3 mg
Magnesium7.2 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline49 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 142. The excerpt below is the record exactly as published.
Pineapple Mousse 1 can pineapple 2 eggs (yolks) % cupful sugar 1 pt. cream (whipped stiff)
Cook this with the app: pantry check, scaling, and the assistant.