Frenchdessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Mousse
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
624Calories
4 gProtein
28 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein3.8 g
Carbohydrates28 g
Fiber0.2 g
Sugars19 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium34 mg
Potassium393 mg
Calcium116 mg
Iron0.2 mg
Magnesium32 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate1.8 mcg
Choline0 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 232. The excerpt below is the record exactly as published.
Raspberry Mousse.— One quart of rich cream, one gill of raspberry- juice, half a cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.