Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Mousse
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 5
Presented as published in 1914. 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
485Calories
6 gProtein
49 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein5.8 g
Carbohydrates49 g
Fiber0.7 g
Sugars45 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol148 mg
Sodium50 mg
Potassium153 mg
Calcium62 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.9 mcg
Choline59 mg
Caffeine4.3 mg
Water92 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 103. The excerpt below is the record exactly as published.
CHOCOLATE MOUSSE. Yolks 2 eggs y2 cup cold water 1 T. gelatine 2 sq. chocolate. y4 cup cold water iy2 cups cream 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.