vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Angel Parfait
From Lessons in cooking through preparation of meals, 1912
Serves 6
For Easter, color half with egg yolk or yellow coloring for a marbled effect.
Presented as published in 1912. 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
440Calories
5 gProtein
37 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein4.7 g
Carbohydrates37 g
Fiber0 g
Sugars34 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol173 mg
Sodium53 mg
Potassium182 mg
Calcium63 mg
Iron0.5 mg
Magnesium8.2 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 153. The excerpt below is the record exactly as published.
Angel Parfait Boil together i c sugar, and ^ c water until it threads. Beat the whites of 3 eggs until stiff and dry, adding 1/2 t cream of tartar when the eggs are foamy. Pour the syrup slowly onto the whites of the eggs and continue beating until cold. Add I T vanilla, and i pt. heavy cream
Cook this with the app: pantry check, scaling, and the assistant.