gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbread Mousse a la Honey-comb
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree for luncheon or dinner.
Presented as published in 1918. 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
193Calories
12 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein12 g
Carbohydrates1 g
Fiber0 g
Sugars0.1 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol195 mg
Sodium402 mg
Potassium197 mg
Calcium37 mg
Iron3.1 mg
Magnesium13 mg
Phosphorus238 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A515 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B122.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate37 mcg
Choline0.2 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 229. The excerpt below is the record exactly as published.
Sweetbread Mousse a la Honey-comb Mousse de Ris, a la Rayon de Miel Cook macaroni in water and salt; when done put on a board to drain. Cut truffle in long strips; thread it into the hole of the macaroni; cut in thin slices across, line buttered timbale mould the shape of a beehive, one little slice after another, until the inside THE SWEDISH, FRENCH, AMERICAN COOK BOOK 157 of the mould is covered; then line the mould with chicken mousse (colored ham color); fill with sweetbreads. To four pairs sweet¬ breads that have been cooked and cut in dices take one cup chicken mousse, flavor with sherry, pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.