vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Parfait
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
542Calories
28 gProtein
32 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein28 g
Carbohydrates32 g
Fiber2.6 g
Sugars27 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol643 mg
Sodium307 mg
Potassium685 mg
Calcium314 mg
Iron5.9 mg
Magnesium95 mg
Phosphorus572 mg
Zinc3.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A319 mcg
Vitamin E2 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate78 mcg
Choline519 mg
Caffeine16 mg
Water270 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 91. The excerpt below is the record exactly as published.
CHOCOLATE PARFAIT. Put a quarter of a pound of chocolate into a saucepan with a little water, and stir until dissolved. Prepare a custard with a pint of milk, ten eggs and sugar to taste. Mix the choco- late with this, and pass the whole through a silk sieve, then place the mixture over ice, and work in a small quantity of cream
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