President Calvin Coolidge Coffee Souffle

Prep Time
Cook Time
3h 15m
Ready In

Recipe: #41557

September 04, 2023

"COFFEE SOUFFLÉ (Mrs. CALVIN COOLIDGE) SOURCE: Cook Book (Richmond, Indiana: The Richmond Day Nursery Assocation, 1924. I think other presidents have had this dessert. I've seen it on menus. The Aesthete described it more as a mousse. I added the cream of tartar because I know they used it to stabilize egg whites. Put a pan over boiling water to make double boiler."

Original is 4 servings
  • Whites
  • Garnish


  • Serving Size: 1 (369.2 g)
  • Calories 930.8
  • Total Fat - 58.7 g
  • Saturated Fat - 22.3 g
  • Cholesterol - 1991 mg
  • Sodium - 420.8 mg
  • Total Carbohydrate - 64.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 53 g
  • Protein - 34.5 g
  • Calcium - 396.7 mg
  • Iron - 6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat the coffee, milk, gelatin, and 1/3 cup of the sugar in a double boiler.

Step 2

Add the egg yolks, which have been slightly beaten, the salt, and the remaining 1/3 cup of sugar.

Step 3

Cook until the mixture thickens, whisking frequently; this will take some time, and it will eventually have the consistency of motor oil (it’s the only way she can describe the texture).

Step 4

Remove the coffee mixture from the heat.

Step 5

Beat the egg whites, salt, cream of tartar and the vanilla until stiff.

Step 6

Gently fold the whites into the coffee mixture.

Step 7

When thoroughly combined, pour into a mold, chill until firm.

Step 8

Serve with whipped cream, and garnish with dark-chocolate shavings.


  • Double boiler

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