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Winter Strawberry Mousse
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
896Calories
6 gProtein
29 gCarbs
84 gFat
Full nutrition (24 nutrients)
Calories896 kcal
Protein6.4 g
Carbohydrates29 g
Sugars12 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium638 mg
Calcium186 mg
Iron0.7 mg
Magnesium46 mg
Phosphorus192 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin C152 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water368 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 246. The excerpt below is the record exactly as published.
WINTER STRAWBERRY MOUSSE 1 cup preserved strawberries 1 cup whipping cream
Cook this with the app: pantry check, scaling, and the assistant.