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Vanilla Mousse
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
714Calories
4 gProtein
32 gCarbs
63 gFat
Full nutrition (32 nutrients)
Calories714 kcal
Protein3.6 g
Carbohydrates32 g
Fiber0 g
Sugars26 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium37 mg
Potassium178 mg
Calcium108 mg
Iron0 mg
Magnesium11 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 123. The excerpt below is the record exactly as published.
VANILLA MOUSSE. Into a double boiler put one quart of cream and allow it to cook until the water in the outer kettle boils, then remove from the fire and add one cup of sugar. When cold flavor with three tablespoonfuls of vanilla and freeze. When nearly frozen stir in lightly one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.