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Parfait d’ Ananas d la Tostini
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
186Calories
14 gProtein
21 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories186 kcal
Protein14 g
Carbohydrates21 g
Fiber0.6 g
Sugars11 g
Total Fat5.6 g
Saturated Fat3.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol60 mg
Sodium71 mg
Potassium79 mg
Calcium127 mg
Iron0.3 mg
Magnesium6.9 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate8 mcg
Choline1.4 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 445. The excerpt below is the record exactly as published.
Parfait d’ Ananas d la Tostini. — 1 good-sized pine- apple, fresh or preserved, 3 whites of eggs, 2 oz. vanilla sugar, ^ gill confectioner' s custard, flavoured with maraschino syrup, a border- mould of Genoise cake, almonds and pistachios for decoration
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