Maple Parfait
From Raleigh recipe book, 1925
Presented as published in 1925. 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
1026Calories
19 gProtein
210 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1026 kcal
Protein19 g
Carbohydrates210 g
Fiber0 g
Sugars189 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium250 mg
Potassium869 mg
Calcium403 mg
Iron3 mg
Magnesium84 mg
Phosphorus303 mg
Zinc6.5 mg
Copper0.2 mg
Manganese9.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)4.7 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline446 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 30. The excerpt below is the record exactly as published.
MAPLE PARFAIT Beat the yolks of three eggs until light, add one cup of maple syrup
Cook this with the app: pantry check, scaling, and the assistant.