vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cafe Parfait, No. 2
From The new Annie Dennis cook book, 1905
Serves 5
Serve with whipped cream and a maraschino cherry.
Presented as published in 1905. 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
616Calories
18 gProtein
31 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein18 g
Carbohydrates31 g
Fiber0 g
Sugars27 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol449 mg
Sodium204 mg
Potassium458 mg
Calcium289 mg
Iron1.6 mg
Magnesium35 mg
Phosphorus381 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E1 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline292 mg
Caffeine19 mg
Water299 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 142. The excerpt below is the record exactly as published.
Cafe Parfait, No. 2 Beat yolks of nine eggs, three cupfuls of milk and twelve tablespoonfuls of powdered sugar. Cook until thick, and add one cupful of strong coffee. Beat in a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.