{"id":5171,"slug":"mousse-au-cafe","title":"Mousse au café","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of six eggs","one-quarter pound of syrup at about twenty-eight degrees","one-half cup of strong coffee","one pint of whipped cream","sweetened whipped cream"],"ingredients_norm":["egg yolk","syrup at about twenty degree","strong coffee","whipped cream","sweetened whipped cream"],"steps":["Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees.","Put in a basin in bain-marie and cook until it thickens.","Remove from the fire and beat until cold.","Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze.","Serve decorated with sweetened whipped cream.","For Mousse au chocolat: Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w58:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d94b515ae5a38cbdd6377e5d45ad3db5d1bceeb2509693fd9d317da13c350ce3","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mousse-au-cafe"}