Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Parfait Amour
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
316Calories
5 gProtein
40 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein5 g
Carbohydrates40 g
Fiber1 g
Sugars31 g
Total Fat15 g
Saturated Fat8.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol115 mg
Sodium62 mg
Potassium198 mg
Calcium77 mg
Iron1.2 mg
Magnesium34 mg
Phosphorus138 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A140 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline65 mg
Caffeine2.3 mg
Water125 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 100. The excerpt below is the record exactly as published.
CHOCOLATE PARFAIT AMOUR Rich milk, 1 pint, Grated chocolate, 1 small cup. Granulated sugar, 5 tablespoons. Eggs, 3, Vanilla extract, 1 teaspoon. Whipped cream, 1 pint, Finely chopped ice, 2 cups, Apollinaris water, Vanilla meringue
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