Coffee Mousse
From Lillian Massey school recipes, 1913
For Coffee, use 2 tbsp. coffee, 2 c. water, and filter twice.
Presented as published in 1913. 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
2428Calories
22 gProtein
218 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2428 kcal
Protein22 g
Carbohydrates218 g
Fiber0 g
Sugars201 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium129 mg
Potassium461 mg
Calcium299 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus273 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 38. The excerpt below is the record exactly as published.
COFFEE MOUSSE. % oz. gelatine ec. black coffee. 2 tbsp. cold water. c. sugar. 3 tbsp. hot water. 1 pt. cream (whipped)
Cook this with the app: pantry check, scaling, and the assistant.