Strawberry Mousse

Name: Strawberry Mousse
Ingredients: 1 quart cream; 1 box strawberries; 1 cup sugar; scant box gelatine; 2 tablespoons cold water; 3 tablespoons hot water

From Royal baker and pastry cook, 1913

Raspberries may be used instead of strawberries.

Presented as published in 1913. 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

3994Calories

19 gProtein

237 gCarbs

334 gFat

Full nutrition (33 nutrients)

Calories3994 kcal

Protein19 g

Carbohydrates237 g

Fiber0 g

Sugars202 g

Total Fat334 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium198 mg

Potassium941 mg

Calcium581 mg

Iron0.1 mg

Magnesium60 mg

Phosphorus538 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water635 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 57. The excerpt below is the record exactly as published.

Strawberry Mouss6. — 1 quart cream, 1 box strawberries, 1 cup sugar, scant box gelatine, 2 tablespoons cold water, 3 table¬ spoons hot water

Cook this with the app: pantry check, scaling, and the assistant.