vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Mousse
From Boston Cooking-School cook book, 1896
Serves 2
General Directions for Freezing, pp. 577, 578.
Presented as published in 1896. 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
975Calories
7 gProtein
52 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories975 kcal
Protein6.8 g
Carbohydrates52 g
Fiber1.8 g
Sugars37 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol241 mg
Sodium86 mg
Potassium370 mg
Calcium170 mg
Iron1.4 mg
Magnesium30 mg
Phosphorus146 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate28 mcg
Choline7.9 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 246. The excerpt below is the record exactly as published.
PINEAPPLE MOUSSE i teaspeom granulated gelatine, 2 tablespoons Jemon juice suatad i 14 cap sugar 1 tablespoon cold water 1 pint cream, beaten stiff 2 t#blespoons boiling water 1 cup Srup from canned pineapple
Cook this with the app: pantry check, scaling, and the assistant.