vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Parfait
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
653Calories
6 gProtein
59 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein6 g
Carbohydrates59 g
Fiber0.3 g
Sugars50 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium127 mg
Potassium157 mg
Calcium105 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline74 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 50. The excerpt below is the record exactly as published.
Caramel Parfait Cook one-half cup granulated sugar over fire until dark brown. Add one-half cup boiling water, let simmer ten minutes, pour over yolks of two eggs and one-half cup sugar that have been beaten well together. When cold add one pint stiff whipped cream
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