vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Parfait
From Atlanta women's club cook book, 1921
Serves 6
Mrs. W. M. Seay
Presented as published in 1921. 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
435Calories
11 gProtein
28 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein11 g
Carbohydrates28 g
Fiber0 g
Sugars22 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.6 g
Cholesterol59 mg
Sodium9.4 mg
Potassium170 mg
Calcium105 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus70 mg
Zinc0.7 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E3.3 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline14 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 94. The excerpt below is the record exactly as published.
MAPLE PARFAIT. 6 egg yolks. % cup maple syrup. 2 cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.