vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Parfait
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
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
812Calories
7 gProtein
73 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories812 kcal
Protein6.7 g
Carbohydrates73 g
Fiber0 g
Sugars67 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium34 mg
Potassium153 mg
Calcium97 mg
Iron0 mg
Magnesium9.9 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 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.
STRAWBERRY PARFAIT— Hull, wash and drain some sweet strawberries. Press through a strainer enough to give io8 ICE CREAM AND SHERBETS about two-thirds of a cup of pulp. Cook together in a granite- ware saucepan one cupful granulated sugar and half a cup of water until it spins a thread. Do not stir while cooking. Whip two whites of eggs stiff and then pour the hot sirup over them and continue beating them until the mixture is cold. As it thickens add the crushed berries, a spoonful at a time. Have ready a pint of cream
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