Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Mousse
From Atlanta women's club cook book, 1921
Serves 3
Presented as published in 1921. 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
447Calories
8 gProtein
64 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein8.1 g
Carbohydrates64 g
Fiber3 g
Sugars58 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol75 mg
Sodium51 mg
Potassium376 mg
Calcium136 mg
Iron3.7 mg
Magnesium75 mg
Phosphorus196 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate9.1 mcg
Choline62 mg
Caffeine19 mg
Water97 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 91. The excerpt below is the record exactly as published.
1/4 cup cold water. Melt chocolate with sugar over hot water; add milk gradually. When milk is scalded stir and cook into it, yolks of the eggs beaten with 1/2 cup sugar. Cook until mixture coats the spoon ; add vanilla and gelatine dis- solved in cold water. Strain all this over the stiffly beaten whites of eggs
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