Parfait au Cafe
From Wholesome cookery, 1887
Serve immediately on a doily.
Presented as published in 1887. 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
1961Calories
67 gProtein
308 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1961 kcal
Protein67 g
Carbohydrates308 g
Fiber0 g
Sugars308 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.2 g
Omega-30.2 g
Cholesterol1546 mg
Sodium765 mg
Potassium1521 mg
Calcium836 mg
Iron7.2 mg
Magnesium121 mg
Phosphorus1298 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A796 mcg
Vitamin E4.5 mg
Vitamin K1.7 mcg
Vitamin B61 mg
Vitamin B126.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.9 mg
Niacin (B3)1.7 mg
Folate197 mcg
Choline1275 mg
Caffeine189 mg
Water1205 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 55. The excerpt below is the record exactly as published.
Parfait au Cafe. Boil 1 pint of milk ; take it off the fire, and stir in 1 pint of strong coffee. Now put in a saucepan 8 yolks of eggs and 10 ounces of sugar. Stir the milk in. Place the saucepan on the fire, and whisk the mixture until it is just on the boil ; then take it off the fire, let it become cold, and strain it. Put it in a mould and freeze it. When half frozen, stir in a wine-glassful of cura(;oa or rum
Cook this with the app: pantry check, scaling, and the assistant.