Mousse au Cafe

Name: Mousse au Cafe
Ingredients: Make a teacupful of strong coffee with 4 ounces of coffee at least; 1 ounce of sugar; 2 yolks of eggs; 1 pint of cream

From Wholesome cookery, 1887

Presented as published in 1887. 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

1829Calories

15 gProtein

46 gCarbs

177 gFat

Full nutrition (25 nutrients)

Calories1829 kcal

Protein15 g

Carbohydrates46 g

Sugars28 g

Total Fat177 g

Saturated Fat96 g

Monounsaturated Fat34 g

Cholesterol482 mg

Sodium97 mg

Potassium454 mg

Calcium287 mg

Iron0 mg

Magnesium28 mg

Phosphorus267 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin E1.9 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Water290 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.

Mousse au Cafe. Make a teacupful of strong coffee with 4 ounces of coffee at least. Boil it with 1 ounce of sugar ; gradually stir in 2 yolks of eggs; let it get cold. Whip up 1 pint of cream

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