Angel Parfait
From War cook book, 1918
Presented as published in 1918. 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
3082Calories
19 gProtein
398 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories3082 kcal
Protein19 g
Carbohydrates398 g
Fiber0 g
Sugars378 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium405 mg
Potassium480 mg
Calcium355 mg
Iron0 mg
Magnesium36 mg
Phosphorus268 mg
Zinc3.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water587 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 32. The excerpt below is the record exactly as published.
ANGEL PARFAIT. 1^ cups corn syrup (light) yi cup water 3 egg whites 1 pint heavy cream 1 tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.