vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Mousse
From Mary Jane's cook book, 1916
Serves 6
A. D. B., Brookline.
Presented as published in 1916. 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
424Calories
7 gProtein
14 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein7 g
Carbohydrates14 g
Fiber0 g
Sugars11 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium16 mg
Potassium77 mg
Calcium48 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 69. The excerpt below is the record exactly as published.
COFFEE MOUSSE. Black coffee, y2 cup. Egg yolks, 4. Powdered sugar, i/2 cup. Vanilla, 1 teaspoon. Heavy cream, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.