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Strawberry Mousse
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 8
Raspberries may be used in place of strawberries.
Presented as published in 1914. 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
507Calories
4 gProtein
30 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein4.4 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium29 mg
Potassium118 mg
Calcium74 mg
Iron0 mg
Magnesium7.9 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 101. The excerpt below is the record exactly as published.
STRAWBERRY MOUSSE. 1 qt. thin cream l1/^ tbl. gran, gelatine 1 box strawberries 2 tbl. cold water 1 cup sugar 3 tbl. hot water 14 box gelatine (scant)
Cook this with the app: pantry check, scaling, and the assistant.