vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cafe Parfait
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
702Calories
5 gProtein
40 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein5 g
Carbohydrates40 g
Fiber0 g
Sugars34 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol283 mg
Sodium42 mg
Potassium184 mg
Calcium114 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline94 mg
Caffeine16 mg
Water215 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.
CAFE PARFAIT V2 cup cofifee 1/2 cup sugar 1 cup cold water Yolks of 2 eggs 1 pint thick cream
Cook this with the app: pantry check, scaling, and the assistant.