vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa Parfait
From Lowney's cook book, 1907
Serves 3
Remove from mold and garnish with cream, sweetened and flavored.
Presented as published in 1907. 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
847Calories
5 gProtein
84 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories847 kcal
Protein5.1 g
Carbohydrates84 g
Fiber2.6 g
Sugars67 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium221 mg
Potassium349 mg
Calcium130 mg
Iron3.8 mg
Magnesium47 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline1.8 mg
Caffeine5.6 mg
Water125 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 113. The excerpt below is the record exactly as published.
Cocoa Parfait 1 cup sugar 4 egg yolks J cup boiling water 2 teaspoons vanilla 4 tablespoons Lowney's Cocoa 2 cups cream \ teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.