Frenchdessert
Chocolate Mousse
From 365 desserts, 1900
Presented as published in 1900. 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
4482Calories
23 gProtein
287 gCarbs
361 gFat
Full nutrition (33 nutrients)
Calories4482 kcal
Protein23 g
Carbohydrates287 g
Fiber6 g
Sugars241 g
Total Fat361 g
Saturated Fat207 g
Monounsaturated Fat77 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol972 mg
Sodium217 mg
Potassium1408 mg
Calcium625 mg
Iron6.9 mg
Magnesium182 mg
Phosphorus710 mg
Zinc3.8 mg
Copper0.9 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.5 mg
Vitamin K29 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate0 mcg
Caffeine37 mg
Water552 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 54. The excerpt below is the record exactly as published.
Chocolate Mousse. Put 1 pt. of cream in a double boiler to scald. Melt 3 ozs. of chocolate (not sweet) ; add it to the cream; stir until perfectly smooth ; add 7 ozs. of sugar, and a table- spoonful of vanilla ; take from the fire ; stir until the sugar is dissolved; turn into the freezer; pack with salt and ice, and stand aside for % of an hour. Now insert No. 2 Keystone beater and turn slowly backward and forward until the mixture is frozen. Put I pint of very cold cream
Cook this with the app: pantry check, scaling, and the assistant.