vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Angel Parfait
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
606Calories
4 gProtein
87 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein4.3 g
Carbohydrates87 g
Fiber0 g
Sugars84 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium18 mg
Potassium79 mg
Calcium50 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus45 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)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 248. The excerpt below is the record exactly as published.
Angel Parfait, or Charlotte Russe mixture. To fill and freeze bombes and molds, see p. 577. Successful Combinations. Coating Center Ice Cream™ (any flavor) Whipped Cream, Charlotte Russe™, Vanilla Mousse™, Italian Me- ringue™, or Angel Parfait™ Orange Ice” Macaroon Cream*, Frozen Orange Soufflé™, Orange Ice Cream™ Raspberry Ice* Vanilla Mousse™ or Vanilla Ice Cream™” 584 Chocolate Ice Cream Mint, Peppermint Candy, or Pis- tachio Ice Cream Pistachio Ice Cream™ Burnt Almond Ice Cream™ Coffee Ice Cream” Italian Meringue™ Pomegranate Ice” Italian Meringue.” Serve this bombe with Iced Madeira Sauce™ Coffee Caramel Ice Cream®® Whipped Cream, sweetened and flavored with sherry Citrus Sherbet™ or Lemon Whipped cream, sweetened and cer flavored with maraschino. Gar- nish on serving dish with Bar-le- Duc currants and pistachio nuts. 600 THE BOSTON COOKING-SCHOOL COOK BOOK ANGEL PARFAIT 2% cup sugar 3 egg whites 34 cup water 1 pint whipping cream 1 teaspoon vanilla
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Cook this with the app: pantry check, scaling, and the assistant.