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Frozen Chocolate Mousse a la Anna Cattrina
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
410Calories
2 gProtein
26 gCarbs
32 gFat
Full nutrition (35 nutrients)
Calories410 kcal
Protein2.3 g
Carbohydrates26 g
Fiber1 g
Sugars19 g
Total Fat32 g
Saturated Fat19 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol82 mg
Sodium20 mg
Potassium155 mg
Calcium56 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine6.1 mg
Alcohol1.5 g
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 478. The excerpt below is the record exactly as published.
Frozen Chocolate Mousse a la Anna Cattrina Mousse de Chocolat glacee, a la Anna Cattrina Put half cup water on stove, add to that a small tablespoon cornstarch, six tablespoons sugar, three ounces cut-up chocolate, and two tablespoons brandy; stir on ice until cold. Whip one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.