Parfait (Coffee)
From The pudding and pastry book, 1900
Presented as published in 1900. 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
2123Calories
10 gProtein
150 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories2123 kcal
Protein9.6 g
Carbohydrates150 g
Fiber0 g
Sugars130 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol482 mg
Sodium102 mg
Potassium515 mg
Calcium290 mg
Iron0.1 mg
Magnesium32 mg
Phosphorus271 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine47 mg
Water390 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 36. The excerpt below is the record exactly as published.
Parfait (Coffee) 1 pint cream 1 cup powdered sugar b cup strong clear coffee
Cook this with the app: pantry check, scaling, and the assistant.