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Preparation for Iced Fruit Mousses

Name: Preparation for Iced Fruit Mousses
Yield: 6 servings
Ingredients: This is a cold syrup at 35°, to which is added an equal quantity of a purée of the fruit under treatment; and twice that amount of very stiff Chantilly cream

From A guide to modern cookery, 1909

Serves 6

This method is specially suited to fruit Mousses.

Presented as published in 1909. 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

540Calories

3 gProtein

7 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories540 kcal

Protein3.2 g

Carbohydrates6.9 g

Fiber0.4 g

Sugars0.5 g

Total Fat56 g

Saturated Fat32 g

Monounsaturated Fat11 g

Polyunsaturated Fat0 g

Cholesterol161 mg

Sodium33 mg

Potassium166 mg

Calcium96 mg

Iron0.1 mg

Magnesium11 mg

Phosphorus92 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A2.7 mcg

Vitamin E0 mg

Vitamin K3.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.6 mcg

Choline0.3 mg

Caffeine0 mg

Water94 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 461. The excerpt below is the record exactly as published.

PREPARATION FOR ICED FRUIT MOUSSES This is a cold syrup at 35°, to which is added an equal quantity of a purée of the fruit under treatment, and twice that amount of very stiff Chantilly cream

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