vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Mousse
From The Landmarks club cook book, 1903
Serves 3
Dasher must not be turned.
Presented as published in 1903. 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
865Calories
7 gProtein
86 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories865 kcal
Protein6.6 g
Carbohydrates86 g
Fiber0.1 g
Sugars74 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium61 mg
Potassium397 mg
Calcium130 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline1.3 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 91. The excerpt below is the record exactly as published.
STRAWBERRY MOUSSE. Pour one large tablespoon of cold water over one even table- spoon of gelatine and let it stand two hours. Mash one pint of strawberries, cover with half pint of sugar and set away two hours. Then pour two tablespoons of boiling water over gelatine and stir till dissolved. Rub sweetened fruit through colander or strainer, add gelatine, and setting the bowl in a pan of ice water, stir till it begins to thicken, then stir in one pint of cream
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