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Strawberry Mousee
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
689Calories
10 gProtein
47 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein10 g
Carbohydrates47 g
Fiber0 g
Sugars30 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium22 mg
Potassium707 mg
Calcium276 mg
Iron0.7 mg
Magnesium54 mg
Phosphorus261 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C134 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7.5 mcg
Choline40 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 106. The excerpt below is the record exactly as published.
STRAWBERRY MOUSEE. Mash and strain one quart of strawberries, add one- fourth box of gelatine dissolved in one-fourth cup of water, cool, and as it begins to thicken add a quart of thin whipped cream
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