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Veal Mousse
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
483Calories
35 gProtein
18 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein35 g
Carbohydrates18 g
Fiber4.7 g
Sugars4.5 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.6 g
Cholesterol153 mg
Sodium403 mg
Potassium775 mg
Calcium89 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus322 mg
Zinc4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A260 mcg
Vitamin E4 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.7 mg
Folate42 mcg
Choline11 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 53. The excerpt below is the record exactly as published.
VEAL MOUSSE. Mrs. P. V. M., Chicago, III. Take a half pound of absolutely lean, trimmed veal, preferably from the leg (the cutlet portion). Put it through the food chopper twice, then pound to a paste and rub through a purte sieve. Put the smooth paste in a bowl, add the unbeaten white of an egg and pound until thoroughly mixed. Add one-quarter of a teaspoonful of salt, a dash of cayenne, ten drops of onion juice and two tablesponfuls of thick cream Now add alternately the unbeaten whites of three more eggs and six tablespoonfuls of cream
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