Perino's Coupe Alexander

Name: Perino's Coupe Alexander
Ingredients: Soak raspberries overnight in powdered sugar.; Line dessert dish with vanilla ice cream.; cover with orange sherbet.; Put toasted coconut over top.

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. 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

1660Calories

16 gProtein

190 gCarbs

100 gFat

Full nutrition (33 nutrients)

Calories1660 kcal

Protein16 g

Carbohydrates190 g

Fiber3.1 g

Sugars64 g

Total Fat100 g

Saturated Fat87 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.2 g

Cholesterol2.4 mg

Sodium183 mg

Potassium1692 mg

Calcium219 mg

Iron8.2 mg

Magnesium247 mg

Phosphorus581 mg

Zinc5.8 mg

Copper1.8 mg

Manganese6.8 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A28 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.4 mg

Folate28 mcg

Choline18 mg

Caffeine0 mg

Water351 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 25. The excerpt below is the record exactly as published.

PERINO'S COUPE ALEXANDER Soak raspberries overnight in powdered sugar. Line dessert dish with vanilla ice cream. Add raspberries and cover with orange sherbet. Put toasted coconut over top

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