vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Grape Juice Parfait
From Magnet users cook book, 1920
Serves 3
A refreshing dessert.
Presented as published in 1920. 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
758Calories
11 gProtein
93 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein11 g
Carbohydrates93 g
Fiber0 g
Sugars85 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol305 mg
Sodium86 mg
Potassium320 mg
Calcium190 mg
Iron1 mg
Magnesium27 mg
Phosphorus243 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C19 mg
Vitamin A374 mcg
Vitamin E1.5 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline173 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 31. The excerpt below is the record exactly as published.
GRAPE JUICE PARFAIT. One-half cup of grape juice, 1 cup sugar, yolks of three eggs, 2 cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.