vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mousse au Cafe
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
382Calories
14 gProtein
35 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein14 g
Carbohydrates35 g
Fiber0 g
Sugars33 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol410 mg
Sodium149 mg
Potassium268 mg
Calcium110 mg
Iron1.8 mg
Magnesium21 mg
Phosphorus246 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A254 mcg
Vitamin E1.4 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline305 mg
Caffeine45 mg
Water245 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 449. The excerpt below is the record exactly as published.
Mousse au Cafe. -Put 4oz. of Coffee into a small saucepan, pour over a little more than 1 teacupful of water, add loz. of sugar, and boil. Stir in slowly the yolks of two eggs, let the mixture get cold, strain it, and add 2 breakfast-cupfuls of well- whipped crea
Cook this with the app: pantry check, scaling, and the assistant.