Coffee Mousse (1885)

• 10 egg yolks
• 4 egg whites
• 4 tbspns sugar
• 3 tbspns, strong black coffee
• 1/4 tspn, coffee extract
• 1/2 cup plus 2 tbspns whipped cream

(Measurements above have been adjusted to 21st-century standards.) 

"12 yolks of eggs, 4 whites, 2 large tablespoonfuls of castor sugar, 2 large tablespoonfuls of strong coffee, also little coffee coloring or essence. 

"Whip over boiling water till warm, then take off and whip till cold, and add a teacupful of whipped cream.  Whip these together well.  

"Put in a mold, and place in the cave  to freeze for about 2 1/2 hours.  To turn out, dip mold in cold water."

(Origin - Originally published in 1885 as "The Book of Ices" by A.B. Marshall. Republished in 1976 by The Metropolitan Museum of Art as "Ices Plain and Fancy.") 

Also from "Ices Plain and Fancy"

Tangerine Cream Ice (1885)