vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ruby Mousse
From Atlanta women's club cook book, 1921
Serves 6
Mrs. A. C. Plage
Presented as published in 1921. 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
163Calories
0 gProtein
37 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein0.3 g
Carbohydrates37 g
Fiber0.6 g
Sugars26 g
Total Fat1.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol4.3 mg
Sodium18 mg
Potassium45 mg
Calcium13 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus13 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline5.4 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 94. The excerpt below is the record exactly as published.
RUBY MOUSSE. 1 glass jelly. 1 pt. cream
Cook this with the app: pantry check, scaling, and the assistant.