Frenchdessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Mousse
From Atlanta women's club cook book, 1921
Serves 12
Miss Hazel A. Stevenson
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
420Calories
3 gProtein
19 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein2.9 g
Carbohydrates19 g
Fiber0.7 g
Sugars14 g
Total Fat37 g
Saturated Fat21 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol101 mg
Sodium30 mg
Potassium131 mg
Calcium67 mg
Iron1 mg
Magnesium20 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline2.1 mg
Caffeine3.3 mg
Water60 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 94. The excerpt below is the record exactly as published.
CHOCOLATE MOUSSE. 2 squares unsweetened choc. 3 tbls. boiling water. 1/2 cup powdered sugar. % cup sugar. 1 cup cream. 1 t-spoon vanilla. % tbls. gelatine. 1 qt. cream
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