vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cafe Parfait
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Should not be frozen hard.
Presented as published in 1907. 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
760Calories
12 gProtein
40 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein12 g
Carbohydrates40 g
Fiber0 g
Sugars34 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol409 mg
Sodium130 mg
Potassium245 mg
Calcium136 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus221 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 101. The excerpt below is the record exactly as published.
CAFE PARFAIT. Mrs. K. A. Spence, Denver, Col. One-half cup sugar, one cup water, yolks of four eggs (beaten), six tablespoons black coffee, one pint cream
Cook this with the app: pantry check, scaling, and the assistant.