Cafe Parfait
From My best 250 recipes, 1907
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
4853Calories
29 gProtein
54 gCarbs
504 gFat
Full nutrition (22 nutrients)
Calories4853 kcal
Protein29 g
Carbohydrates54 g
Total Fat504 g
Saturated Fat289 g
Monounsaturated Fat104 g
Cholesterol1457 mg
Sodium291 mg
Potassium1371 mg
Calcium866 mg
Iron0 mg
Magnesium84 mg
Phosphorus806 mg
Zinc3.2 mg
Copper0 mg
Manganese0 mg
Vitamin K34 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Niacin (B3)0.9 mg
Water822 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 25. The excerpt below is the record exactly as published.
CAFE PARFAIT Make and freeze one quart of coffee ice cream ; at serving-time stir in a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.