vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Parfait
From How we cook in Tennessee .., 1906
Serves 8
Recipe by Mrs. I. B. Tigrett.
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
659Calories
5 gProtein
57 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein5.1 g
Carbohydrates57 g
Fiber0 g
Sugars47 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.7 g
Cholesterol304 mg
Sodium42 mg
Potassium298 mg
Calcium173 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus135 mg
Zinc1.8 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline141 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 135. The excerpt below is the record exactly as published.
Maple Parfait. — Beat the yolks of eight eggs until light ; add two cups of maple syrup ; place the mixture over a slow fire, stirring constantly until the eggs have thickened enough to make a thick coating on the spoon (cook about fifteen minutes), Turn this into a bowl and whip until cold. It will then be very light. Add one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.