vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Angel Parfait
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
344Calories
2 gProtein
22 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein1.8 g
Carbohydrates22 g
Fiber0.1 g
Sugars17 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium44 mg
Potassium80 mg
Calcium56 mg
Iron0.8 mg
Magnesium5.5 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline0.3 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 65. The excerpt below is the record exactly as published.
ANGEL PARFAIT— Mrs. W. F. Jones. In a^ sauce pan put % cup granulated sugar and 5 tablespoons boiling water; stir until sugar is dissolved, remove spoon, and boil slowly but steadily until the syrup will spin a thread at least % In. long. Have ready the whites of 3 eggs whipped to a stifE dry froth. Pour the syrup slowly over the whites, beating all the while until the mixture is cold, then add 1 teaspoon vanilla, 1 pt. of thick cream
Cook this with the app: pantry check, scaling, and the assistant.