Rich Mousse
From The practical cookbook, 1917
For coffee mousse, omit fruit and flavor with 2 tb. coffee extract. For maple mousse, omit fruit, add 0.5 c maple syrup, and use only 0.5 c sugar. 1 c. chopped nuts may be added.
Presented as published in 1917. 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
2610Calories
15 gProtein
273 gCarbs
169 gFat
Full nutrition (33 nutrients)
Calories2610 kcal
Protein15 g
Carbohydrates273 g
Fiber25 g
Sugars227 g
Total Fat169 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat1 g
Cholesterol482 mg
Sodium165 mg
Potassium1279 mg
Calcium317 mg
Iron3.9 mg
Magnesium97 mg
Phosphorus427 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A151 mcg
Vitamin E0 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate33 mcg
Choline18 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 63. The excerpt below is the record exactly as published.
Rich Mousse 1 pL cream i c. sugar I c. fruit pulp Spk. salt
Cook this with the app: pantry check, scaling, and the assistant.