Coffee Mousse

Name: Coffee Mousse
Ingredients: Yi tb. gelatine; 2 tb. cold water; 3 tb. boiling water; }/2 c. strong coffee; Yi c. sugar; 2 c. cream (whipped)

From Canadian cook book, 1924

For coffee use 2 tb. coffee and % c. water; filter twice. Mould should be not more than % full.

Presented as published in 1924. 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

435Calories

4 gProtein

107 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories435 kcal

Protein4.3 g

Carbohydrates107 g

Fiber0.5 g

Sugars100 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium113 mg

Potassium73 mg

Calcium35 mg

Iron3.1 mg

Magnesium7.7 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate16 mcg

Choline5.8 mg

Caffeine47 mg

Water184 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 85. The excerpt below is the record exactly as published.

COFFEE MOUSSE. Yi tb. gelatine. 2 tb. cold water. 3 tb. boiling water. }/2 c. strong coffee. Yi c. sugar. 2 c. cream (whipped)

Cook this with the app: pantry check, scaling, and the assistant.