vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Grape Juice Parfait
From Mary Jane's cook book, 1916
Serves 2
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
871Calories
8 gProtein
120 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories871 kcal
Protein8.4 g
Carbohydrates120 g
Fiber1.4 g
Sugars110 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium29 mg
Potassium215 mg
Calcium92 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus82 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline2.6 mg
Caffeine0 mg
Water229 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.
GRAPE JUICE PARFAIT. Heavy cream, 1 cup. Sugar, 1 cup. Grape juice, 1 gill. Water, 3 tablespoons. Lemon, 1. Egg whites, 2
Cook this with the app: pantry check, scaling, and the assistant.