dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Parfait
From Mary Jane's cook book, 1916
Serves 8
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
570Calories
10 gProtein
30 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein9.9 g
Carbohydrates30 g
Fiber0 g
Sugars24 g
Total Fat46 g
Saturated Fat18 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0 g
Cholesterol90 mg
Sodium23 mg
Potassium168 mg
Calcium94 mg
Iron0 mg
Magnesium13 mg
Phosphorus51 mg
Zinc0.8 mg
Copper0 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 8 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.
MAPLE PARFAIT. Egg yolks, 8. Cream, 3 cups. Maple syrup, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.