Pineapple Mousse

Name: Pineapple Mousse
Ingredients: 2 cups grated pineapple; 114 cups pulverized sugar; 1 pint whipping cream; ice; salt

From The Carbon County cook book, 1926

Presented as published in 1926. 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

2993Calories

12 gProtein

377 gCarbs

168 gFat

Full nutrition (33 nutrients)

Calories2993 kcal

Protein12 g

Carbohydrates377 g

Fiber6.3 g

Sugars345 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.2 g

Cholesterol482 mg

Sodium104 mg

Potassium950 mg

Calcium348 mg

Iron1.5 mg

Magnesium83 mg

Phosphorus303 mg

Zinc1.6 mg

Copper0.5 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C215 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K14 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.5 mg

Folate81 mcg

Choline25 mg

Caffeine0 mg

Water659 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 28. The excerpt below is the record exactly as published.

Pineapple Mousse. 2 cups grated pineapple, 114 cups pulver- ized sugar, 1 pint whipping cream, ice and salt

Cook this with the app: pantry check, scaling, and the assistant.