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Orange Parfait

Name: Orange Parfait
Yield: 4 servings
Ingredients: 1 cup of orange juice; % cup of lemon juice; 2 cups of granulated sugar; 1 pint of thick cream; 4 eggs

From Kentucky receipt book, 1903

Serves 4

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

896Calories

9 gProtein

113 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories896 kcal

Protein9.3 g

Carbohydrates113 g

Fiber0.1 g

Sugars106 g

Total Fat47 g

Saturated Fat25 g

Monounsaturated Fat10 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol307 mg

Sodium96 mg

Potassium329 mg

Calcium108 mg

Iron1 mg

Magnesium21 mg

Phosphorus180 mg

Zinc1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C31 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate48 mcg

Choline149 mg

Caffeine0 mg

Water189 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 174. The excerpt below is the record exactly as published.

Orange Parfait. Have 1 cup of orange juice, % cup of lemon juice, 2 cups of granulated sugar, 1 pint of thick cream, 4 eggs

Cook this with the app: pantry check, scaling, and the assistant.