Parfait aux Fruits
From The "Queen" cookery books: Ices, 1902
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
1770Calories
12 gProtein
58 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories1770 kcal
Protein12 g
Carbohydrates58 g
Fiber12 g
Sugars26 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.5 g
Cholesterol482 mg
Sodium130 mg
Potassium865 mg
Calcium301 mg
Iron1.9 mg
Magnesium62 mg
Phosphorus347 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A76 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate17 mcg
Choline9 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.
Parfait aux Fruits— Whil^ a pint of thick cream till very stiff, then drain it for a few minutes on a sieve ; have ready a gill of any fruit pulp to taste, strained from its juice, and mixed with enough caster sugar
Cook this with the app: pantry check, scaling, and the assistant.