vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Parfait
From The Twin-city housewife, 1920
Serves 8
Recipe by Mrs. W. H. Allen, Nashville, Tennessee.
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
446Calories
9 gProtein
22 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein9.3 g
Carbohydrates22 g
Fiber0 g
Sugars18 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium16 mg
Potassium120 mg
Calcium66 mg
Iron0 mg
Magnesium9.7 mg
Phosphorus34 mg
Zinc0.6 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.5 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 51. The excerpt below is the record exactly as published.
Maple Parfait Three-fourths of a cup of boiling hot maple syrup, eight egg yolks, one pint of double cream. Beat yolks light and creamy, over them pour the hot syrup, put in a double boiler and cook until thick. Add one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.