dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maraschino Parfait
From Superior cook book, 1905
Serves 12
Turn out and garnish with orange sauce.
Presented as published in 1905. 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
769Calories
5 gProtein
31 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories769 kcal
Protein5.3 g
Carbohydrates31 g
Fiber0.5 g
Sugars23 g
Total Fat70 g
Saturated Fat40 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol201 mg
Sodium42 mg
Potassium193 mg
Calcium129 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus112 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.7 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 80. The excerpt below is the record exactly as published.
Maraschino Parfait. One cup of sugar and 1 cup of water. Cook until it threads, then pour gradu- ally on the beaten whites of 3 eggs. Beat thoroughly and cool. Cut 1 cup of mara- schino cherries into halves and roll in powdered sugar. Beat 8 cups of thick cream until stiff (reserve 1 cup), fold 2 cujis of the beaten cream
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