Strawberry Mousse
From The Memorial Hall cook book, 1919
Contributed.
Presented as published in 1919. 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
2967Calories
34 gProtein
494 gCarbs
105 gFat
Full nutrition (33 nutrients)
Calories2967 kcal
Protein34 g
Carbohydrates494 g
Fiber0 g
Sugars467 g
Total Fat105 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium83 mg
Potassium736 mg
Calcium491 mg
Iron0.8 mg
Magnesium57 mg
Phosphorus417 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C61 mg
Vitamin A883 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline79 mg
Caffeine0 mg
Water1131 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 31. The excerpt below is the record exactly as published.
Strawberry Mousse Cook 1 pt. water with 1 pt. sugar till it threads, then add 6 stiffly-beaten egg whites, whipping continually. Add % pt. straw- berry (or other fruit) juice
Cook this with the app: pantry check, scaling, and the assistant.