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Maple Parfait
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
357Calories
4 gProtein
29 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein3.9 g
Carbohydrates29 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.7 g
Cholesterol244 mg
Sodium25 mg
Potassium158 mg
Calcium98 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus100 mg
Zinc1.1 mg
Copper0 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline140 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 65. The excerpt below is the record exactly as published.
MAPLE PARFAIT— Mrs. W. P. Taylor. Beat yolks of 8 eggs until light; add 1 cup of maple syrup (made by adding water to the maple sugar and cooking to the right consistency) . Place the mixture on a slow fire and stir constantly until the eggs have thickened enough to make a thick coating on the spoon. Turn into a bowl and beat it until it is cold. It will then be very light. When the custard is cold, add a pint of cream
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