vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Preparation of Iced Mousse with Cream
From A guide to modern cookery, 1909
Serves 6
Suitable for various flavors including fruit.
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
697Calories
6 gProtein
103 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein6.1 g
Carbohydrates103 g
Fiber11 g
Sugars87 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol90 mg
Sodium74 mg
Potassium473 mg
Calcium167 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus180 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C24 mg
Vitamin A76 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate11 mcg
Choline20 mg
Caffeine0 mg
Water175 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 OF ICED MOUSSE WITH CREAM Make an English cream from one Ib. of powdered sugar, sixteen egg-yolks, and one pint of milk, and ieave it to cool. When it is quite cold, add to it one pint of raw cream, — two-thirds oz. of powdered tragacanth gum, and the flavour which is to characterise the preparation. If the mousse be a fruit one, add to it one pint of a purée of fresh fruit
Cook this with the app: pantry check, scaling, and the assistant.