Mousse au Chocolat Pralinée
From The "Queen" cookery books: Ices, 1902
If no ice cave is available, bury in ice and salt for 4-5 hours.
Presented as published in 1902. 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
1948Calories
37 gProtein
107 gCarbs
156 gFat
Full nutrition (34 nutrients)
Calories1948 kcal
Protein37 g
Carbohydrates107 g
Fiber9.4 g
Sugars67 g
Total Fat156 g
Saturated Fat91 g
Monounsaturated Fat49 g
Polyunsaturated Fat8.3 g
Omega-30.1 g
Cholesterol1275 mg
Sodium115 mg
Potassium1252 mg
Calcium645 mg
Iron12 mg
Magnesium242 mg
Phosphorus975 mg
Zinc9.3 mg
Copper1.9 mg
Manganese2.4 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A1205 mcg
Vitamin E5.4 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate154 mcg
Choline802 mg
Caffeine45 mg
Water341 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
Mousse au cTiocolat pralinee. — Beat the yolks of five eggs over boiling water on the fire till hght, then whisk in three tablespoonfuls of sugar syrup, stirring it (but no longer whisking it) till it thickens sufficiently to coat the spoon pretty thickly, then turn it into a basin, stir into it 2oz:, of unsweetened SOUFFLES AND MOUSSES. 91 chocolate, melted, and a little essence of vanilla, and beat it all till cold and stiff ; now add two to three tablespoonfuls of praline powder (see recipe) and three-quarters of a pint of stiffly whipped cream
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