vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Parfait
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
677Calories
6 gProtein
55 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein6.4 g
Carbohydrates55 g
Fiber0 g
Sugars50 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.1 g
Cholesterol396 mg
Sodium37 mg
Potassium142 mg
Calcium106 mg
Iron0.7 mg
Magnesium8.6 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate37 mcg
Choline209 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 72. The excerpt below is the record exactly as published.
PINEAPPLE PARFAIT— Cook for five minutes over the fire one cup granulated sugar and a quarter cup of water. Beat the yolks of six eggs until lemon colored and thick, then add the sirup little by little, constantly beating. Cook in a double boiler until the custard coats the spoon, then strain and beat until cold. Add two cupfuls pineapple pulp pressed through a sieve and fold in a pint of cream
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