vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cape Mousse
From The Landmarks club cook book, 1903
Serves 10
This recipe serves about ten people.
Presented as published in 1903. 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
302Calories
4 gProtein
30 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein4.5 g
Carbohydrates30 g
Fiber0.3 g
Sugars20 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol123 mg
Sodium94 mg
Potassium257 mg
Calcium62 mg
Iron2.2 mg
Magnesium23 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate16 mcg
Choline65 mg
Caffeine157 mg
Water62 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 91. The excerpt below is the record exactly as published.
CAPE MOUSSE. Two soupspoonfuls of ground coffee. Over this pour one large cup boiling water; let stand on stove five minutes, and then strain over the well beaten yolks of four eggs, and one large cup of granulated sugar. When this is cold, add one pint of cream
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