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Pineapple Mousse
From The Twin-city housewife, 1920
Serves 3
Recipe by Miss Rebecca March.
Presented as published in 1920. 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
724Calories
6 gProtein
52 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein5.9 g
Carbohydrates52 g
Fiber0.3 g
Sugars43 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium40 mg
Potassium279 mg
Calcium110 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline4.7 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 52. The excerpt below is the record exactly as published.
Pineapple Mousse From a can of sliced pinapple drain off one cup of juice, sweeten with one-half cup sugar and boil until it threads. To this add one tablespoon gelatine which has been dissolved in one-fourth cup cold water, and when cool add two tablespoons lemon juice, one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.