Almond Parfait
From The National home cook book, 1900
Optional chocolate sauce available.
Presented as published in 1900. 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
3524Calories
58 gProtein
175 gCarbs
283 gFat
Full nutrition (33 nutrients)
Calories3524 kcal
Protein58 g
Carbohydrates175 g
Fiber25 g
Sugars106 g
Total Fat283 g
Saturated Fat104 g
Monounsaturated Fat105 g
Polyunsaturated Fat25 g
Cholesterol482 mg
Sodium103 mg
Potassium2175 mg
Calcium875 mg
Iron8.7 mg
Magnesium619 mg
Phosphorus1413 mg
Zinc7.6 mg
Copper2.1 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)9 mg
Folate0 mcg
Choline0.5 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.
one-half cup of granulated sugar pour one- -fourth ‘eup of the best sherry and let it stand a couple of hours un- ‘til the sugar is dissolved. Grate a scant one-half pound of Co Imonds which have already been blanched. Whip one pint. f thick cream to a stiff froth, add the wine and sugar, nuts” nd one tablespoon of Maraschino
Cook this with the app: pantry check, scaling, and the assistant.