vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Mousse
From Kirmess cook book, 1907
Serves 4
Stand in freezer for five to six hours.
Presented as published in 1907. 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
567Calories
6 gProtein
38 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein5.6 g
Carbohydrates38 g
Fiber0 g
Sugars32 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium2486 mg
Potassium164 mg
Calcium88 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine12 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 166. The excerpt below is the record exactly as published.
COFFEE MOUSSE. Mrs. Frederick DietZy New York. Two eggs, one pint of cream, one cup of powdered sugar, one-half cup strong coffee (hot), a little salt
Cook this with the app: pantry check, scaling, and the assistant.