Pineapple Mousse
From Purity flour cookbook, 1917
This will serve 6 persons.
Presented as published in 1917. 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
3801Calories
38 gProtein
471 gCarbs
209 gFat
Full nutrition (34 nutrients)
Calories3801 kcal
Protein38 g
Carbohydrates471 g
Fiber2.1 g
Sugars420 g
Total Fat209 g
Saturated Fat129 g
Monounsaturated Fat60 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol712 mg
Sodium101 mg
Potassium1681 mg
Calcium995 mg
Iron1.7 mg
Magnesium149 mg
Phosphorus857 mg
Zinc3.8 mg
Copper0.6 mg
Manganese2.8 mg
Vitamin D3.7 mcg
Vitamin C31 mg
Vitamin A1764 mcg
Vitamin E6.1 mg
Vitamin K19 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate49 mcg
Choline172 mg
Caffeine0 mg
Water923 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 42. The excerpt below is the record exactly as published.
PINEAPPLE MOUSSE 1 tablespoon granulated gelatine. J cup cold water. 1 cup pineapple syrup. 2 tablespoons lemon jnire. 1^ cups sugar. 1 quart whipped cream
Cook this with the app: pantry check, scaling, and the assistant.