vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Mousse (Alternate)
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
916Calories
6 gProtein
38 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories916 kcal
Protein5.9 g
Carbohydrates38 g
Fiber3.1 g
Sugars22 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium50 mg
Potassium472 mg
Calcium173 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K7.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate40 mcg
Choline12 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
half a pint cream; whip ; take one cup shredded pine- apple
Cook this with the app: pantry check, scaling, and the assistant.