Coffee Mousse
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
2110Calories
15 gProtein
118 gCarbs
177 gFat
Full nutrition (34 nutrients)
Calories2110 kcal
Protein15 g
Carbohydrates118 g
Fiber0 g
Sugars100 g
Total Fat177 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol482 mg
Sodium102 mg
Potassium572 mg
Calcium292 mg
Iron0.1 mg
Magnesium35 mg
Phosphorus274 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate4.7 mcg
Choline6.2 mg
Caffeine95 mg
Water525 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 77. The excerpt below is the record exactly as published.
COFFEE MOUSSE. Make syrup with T/z cup sugar and 1 cup strong coffee, pour this while hot over two beaten egg yolks, beating it in. Cool and mix with one pint thick cream
Cook this with the app: pantry check, scaling, and the assistant.