Strawberry Parfait
From Good Housekeeping summer cookery book, 1932
Serve decorated with a small strawberry without removing stalk.
Presented as published in 1932. 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
6956Calories
41 gProtein
375 gCarbs
589 gFat
Full nutrition (34 nutrients)
Calories6956 kcal
Protein41 g
Carbohydrates375 g
Fiber5 g
Sugars220 g
Total Fat589 g
Saturated Fat336 g
Monounsaturated Fat122 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol1875 mg
Sodium561 mg
Potassium2009 mg
Calcium1129 mg
Iron3.1 mg
Magnesium124 mg
Phosphorus1120 mg
Zinc4.6 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C40 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K39 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate73 mcg
Choline193 mg
Caffeine0 mg
Water1365 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 20. The excerpt below is the record exactly as published.
Strawberry Parfait. STRAWBERRY PARFAIT 1 Ib. strawberry jam 1 white of egg z gill water 14 gills cream oe Cochineal
Cook this with the app: pantry check, scaling, and the assistant.