Chocolate Mousse
From Good Housekeeping summer cookery book, 1932
The cream may be stiffened by white of egg coagulated by hot syrup.
Presented as published in 1932. 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
6494Calories
133 gProtein
155 gCarbs
601 gFat
Full nutrition (33 nutrients)
Calories6494 kcal
Protein133 g
Carbohydrates155 g
Fiber3.3 g
Sugars87 g
Total Fat601 g
Saturated Fat345 g
Monounsaturated Fat126 g
Polyunsaturated Fat0.6 g
Cholesterol1689 mg
Sodium567 mg
Potassium1815 mg
Calcium1084 mg
Iron3.1 mg
Magnesium188 mg
Phosphorus1054 mg
Zinc4.7 mg
Copper2.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K43 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate41 mcg
Choline56 mg
Caffeine35 mg
Water968 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 19. The excerpt below is the record exactly as published.
CHOCOLATE MoUSsSSE This is a simple though more expensive ice-cream, consisting of flavoured, whipped cream stiffened with gelatine. 1 gill of black coffee may be used instead — of 2 oz. chocolate. 14 gills cream 2 oz. castor sugar 2 oz. melted chocolate 4 oz. powdered gelatine
Cook this with the app: pantry check, scaling, and the assistant.