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Timbales of Mousse of Wild Duck
From The Swedish, French, American cook book, 1918
Serves 4
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
13Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories13 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium3.5 mg
Potassium16 mg
Calcium0.3 mg
Iron0.3 mg
Magnesium1.3 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Water4.2 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 331. The excerpt below is the record exactly as published.
Timbales of Mousse of Wild Duck Mousse de Canard sauvage, en Timbale Make a nice rich mousse of wild duck. Butter timbale cups, decorate with white of egg and truffles
Cook this with the app: pantry check, scaling, and the assistant.