vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa Parfait
From Mary Jane's cook book, 1916
Serves 2
Only One.
Presented as published in 1916. 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
961Calories
16 gProtein
116 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories961 kcal
Protein16 g
Carbohydrates116 g
Fiber3.9 g
Sugars104 g
Total Fat53 g
Saturated Fat28 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol407 mg
Sodium159 mg
Potassium638 mg
Calcium206 mg
Iron3.4 mg
Magnesium86 mg
Phosphorus372 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.8 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline233 mg
Caffeine10 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 70. The excerpt below is the record exactly as published.
COCOA PARFAIT. Sugar, 1 cup. Eggs, 3. Cocoa, 4 heaping tablespoons. Heavy cream, 1 cup. Hot water, % Cup. Milk, % cup
Cook this with the app: pantry check, scaling, and the assistant.