vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Parfait
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
650Calories
5 gProtein
55 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein5.1 g
Carbohydrates55 g
Fiber0 g
Sugars50 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol304 mg
Sodium33 mg
Potassium142 mg
Calcium94 mg
Iron0.5 mg
Magnesium8.5 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline140 mg
Caffeine7.4 mg
Water95 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 142. The excerpt below is the record exactly as published.
COFFEE PARFAIT To a cup of sugar add five tablespoons of strong liquid coflfee. Heat, and add the yolks of four eggs, and then one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.