Raspberry Mousse
From Student's manual in household arts, 1915
Pack ice and salt in a ratio of 1 part salt to 2 parts ice.
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
4401Calories
33 gProtein
323 gCarbs
335 gFat
Full nutrition (33 nutrients)
Calories4401 kcal
Protein33 g
Carbohydrates323 g
Fiber0 g
Sugars219 g
Total Fat335 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium214 mg
Potassium1966 mg
Calcium694 mg
Iron3.2 mg
Magnesium189 mg
Phosphorus723 mg
Zinc3.6 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C155 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water1241 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 58. The excerpt below is the record exactly as published.
Raspberry Mousse. 1 qt. cream 1^ T. granulated gelatine 3 C. raspberries ^ C. water 1 C. sugar
Cook this with the app: pantry check, scaling, and the assistant.