Parfait au Cafe, or Mousse

Name: Parfait au Cafe, or Mousse
Ingredients: The Yolks of six Eggs; Half an ounce of Castor Sugar; One gill of good Coffee; One gill of whipped Cream

From High-class cookery recipes, 1897

Presented as published in 1897. 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

786Calories

42 gProtein

31 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories786 kcal

Protein42 g

Carbohydrates31 g

Fiber0 g

Sugars25 g

Total Fat55 g

Saturated Fat26 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol1205 mg

Sodium438 mg

Potassium644 mg

Calcium289 mg

Iron5.3 mg

Magnesium52 mg

Phosphorus702 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A700 mcg

Vitamin E3.9 mg

Vitamin K3.2 mcg

Vitamin B60.6 mg

Vitamin B123 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.5 mg

Folate147 mcg

Choline905 mg

Caffeine47 mg

Water418 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 74. The excerpt below is the record exactly as published.

Parfait au Oafe, or Mousse. Ingredients. The Yolks of six Eggs. Half an ounce of Castor Sugar. One gill of good Coffee. One gill of whipped Cream

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