vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cape Parfait
From Kirmess cook book, 1907
Serves 6
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
579Calories
3 gProtein
17 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein3.2 g
Carbohydrates17 g
Fiber0 g
Sugars11 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium33 mg
Potassium161 mg
Calcium96 mg
Iron0 mg
Magnesium9.9 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine7.9 mg
Water110 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 169. The excerpt below is the record exactly as published.
CAPE PARFAIT. Mrs. William Mattocks. One quart thick cream, one gill strong coffee, one- half cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.