vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Parfait
From The Institute cook book, 1913
Serves 6
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
429Calories
6 gProtein
46 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein5.7 g
Carbohydrates46 g
Fiber1.6 g
Sugars40 g
Total Fat25 g
Saturated Fat15 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol182 mg
Sodium15 mg
Potassium207 mg
Calcium104 mg
Iron2 mg
Magnesium40 mg
Phosphorus152 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A190 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline110 mg
Caffeine7.6 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.
CHOCOLATE PARFAIT 2 ounces unsweetened chocolate Yolks of 4 eggs V4 cup hot water 1 pint whipped cream 1 cup sugar 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.