Café Parfait

Name: Café Parfait
Ingredients: One pint of cream; four ounces of coffee beans; six ounces sugar; four eggs (yolks only); one cup of strong coffee; one pint of thick cream; maraschino to taste

From Southern Recipes, 1913

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

4712Calories

38 gProtein

270 gCarbs

390 gFat

Full nutrition (34 nutrients)

Calories4712 kcal

Protein38 g

Carbohydrates270 g

Fiber6.5 g

Sugars228 g

Total Fat390 g

Saturated Fat218 g

Monounsaturated Fat92 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol1722 mg

Sodium311 mg

Potassium1570 mg

Calcium859 mg

Iron4.6 mg

Magnesium140 mg

Phosphorus1020 mg

Zinc6 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A317 mcg

Vitamin E2.3 mg

Vitamin K29 mcg

Vitamin B60.6 mg

Vitamin B122.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.4 mg

Folate115 mcg

Choline610 mg

Caffeine1002 mg

Water818 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 12. The excerpt below is the record exactly as published.

CAFi PARFAIT One pint of cream, four ounces of coffee beans, six ounces sugar, four eggs (yolks only), one cup of strong coffee. Put the cream, eggs and sugar on stove and whip until it begins to thicken. Add beans and coffee. Let stand one hour or more, put in freezer until stiff, then add one pint of thick cream, maraschino to taste

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