vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Mousse
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
680Calories
16 gProtein
116 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein16 g
Carbohydrates116 g
Fiber1.6 g
Sugars111 g
Total Fat19 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium23 mg
Potassium138 mg
Calcium30 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A3.4 mcg
Vitamin E2.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate23 mcg
Choline9.3 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 103. The excerpt below is the record exactly as published.
PINEAPPLE MOUSSE. 1 cup pineapple 14 cup cold water 1 cup sugar 1 jar cream i/4 cup cold water beaten stiff 2 T. gelatine 2 egg yolks
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