Chocolate Mousse
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Sucre Vanille is made by infusing granulated sugar with pieces of vanilla bean.
Presented as published in 1936. 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
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 152. The excerpt below is the record exactly as published.
CHOCOLATE MOUSSE (Mousse de Chocolat) i pound unsweetened chocolate Granulated sugar, finely sifted, Thin sugar syrup and vanilla i pint thick cream, whipped (or sucre vanille)
Cook this with the app: pantry check, scaling, and the assistant.