Mousse au Chocolat

Name: Mousse au Chocolat
Ingredients: 2 ounces of chocolate; three-quarters of a breakfast-cupful of milk; three-quarters of an ounce of sugar; 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

1998Calories

12 gProtein

74 gCarbs

185 gFat

Full nutrition (30 nutrients)

Calories1998 kcal

Protein12 g

Carbohydrates74 g

Fiber4 g

Sugars48 g

Total Fat185 g

Saturated Fat106 g

Monounsaturated Fat40 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol487 mg

Sodium110 mg

Potassium771 mg

Calcium319 mg

Iron4.6 mg

Magnesium111 mg

Phosphorus384 mg

Zinc2.2 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin A1.1 mcg

Vitamin E0.3 mg

Vitamin K16 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Caffeine24 mg

Water273 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 Chocolat. Dissolve 2 ounces of chocolate in three-quarters of a breakfast-cupful of milk ; add three-quarters of an ounce of sugar. Boil it till thick, then let it stand till cold. Whip up 1 pint of cream

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