Parfait au Cafe

Name: Parfait au Cafe
Ingredients: the yolks of two eggs; a tablespoonful of caster sugar; one-third of a pint of rather strong cold coffee; a pint of stiffly whipped cream

From The "Queen" cookery books: Ices, 1902

Be careful not to boil the mixture.

Presented as published in 1902. 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

1397Calories

28 gProtein

72 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1397 kcal

Protein28 g

Carbohydrates72 g

Fiber0 g

Sugars50 g

Total Fat114 g

Saturated Fat68 g

Monounsaturated Fat34 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol728 mg

Sodium183 mg

Potassium904 mg

Calcium532 mg

Iron2 mg

Magnesium68 mg

Phosphorus620 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.9 mcg

Vitamin C0 mg

Vitamin A1041 mcg

Vitamin E4.1 mg

Vitamin K9.4 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.7 mg

Folate64 mcg

Choline377 mg

Caffeine63 mg

Water520 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.

Parfait au Cafe. — Put into a delicately clean pan the yolks of two eggs, a tablespoonful of caster sugar, and one-third of a pint of rather strong cold coffee ; PARFAITS AND SPONG-ADAS. 101 place tlie pan on tlie fire and wliisk tlie wnole gently together till it di'apes the whisk, but mind it does not boil ; now place it in a basin and whisk it sharply till it is cold and stiff, when yon stir into it an equal quantity of stiffly whipped cream, beating it all lightly together with the whisk, then pour it all into a mould and freeze. Or : Beat together over hot water the yolks of six eggs with 6oz. of caster sugar, till quite warm and thick, then lift the pan off the fire, stir into it half a pint of ordinary coffee, just on the boil, and continue to beat the eggs, &c., till they are cold and creamy. When the whole is quite cold and very light, stir into it quickly a pint of stiffly whipped cream

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