vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Parfait - A French Dessert
From The Landmarks club cook book, 1903
Serves 4
Do not turn the freezer.
Presented as published in 1903. 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
876Calories
14 gProtein
82 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein14 g
Carbohydrates82 g
Fiber0 g
Sugars66 g
Total Fat57 g
Saturated Fat34 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol364 mg
Sodium99 mg
Potassium579 mg
Calcium344 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus309 mg
Zinc2.7 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A520 mcg
Vitamin E2 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate31 mcg
Choline188 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 91. The excerpt below is the record exactly as published.
MAPLE PARFAIT — A FRENCH DESSERT. Heat one cupful maple syrup in a double boiler, then add the yolks of four eggs, well beaten, and stir until thick. When cold, add one quart of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.