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Vanilla Mousse
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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
966Calories
1 gProtein
230 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories966 kcal
Protein0.8 g
Carbohydrates230 g
Fiber0 g
Sugars230 g
Total Fat6.3 g
Saturated Fat3.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol19 mg
Sodium10 mg
Potassium56 mg
Calcium32 mg
Iron0.1 mg
Magnesium5.9 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline4.2 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 127. The excerpt below is the record exactly as published.
VANILLA MOUSSE. Quantity for 6 Persons. 1 qt. of whipped cream 5 tbsps. of warm water 4 layers or 1/3 package of white 2 tsps. of good vanilla
Cook this with the app: pantry check, scaling, and the assistant.