vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cafe Parfait
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
596Calories
2 gProtein
55 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein2.4 g
Carbohydrates55 g
Fiber0 g
Sugars50 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium25 mg
Potassium129 mg
Calcium73 mg
Iron0 mg
Magnesium8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine12 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.
Cafe Parfait One pint of cream, one cup of sugar, half a cup of strong, clear coffee
Cook this with the app: pantry check, scaling, and the assistant.