Raspberry Mousse
From Student's manual in household arts, 1915
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
4415Calories
36 gProtein
323 gCarbs
335 gFat
Full nutrition (33 nutrients)
Calories4415 kcal
Protein36 g
Carbohydrates323 g
Fiber0 g
Sugars219 g
Total Fat335 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium222 mg
Potassium1967 mg
Calcium696 mg
Iron3.3 mg
Magnesium190 mg
Phosphorus724 mg
Zinc3.6 mg
Copper0.6 mg
Manganese3.4 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
Folate3.7 mcg
Choline4.7 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.