vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Parfait
From Boston Cooking-School cook book, 1896
Serves 5
Presented as published in 1896. 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
713Calories
6 gProtein
99 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories713 kcal
Protein6.3 g
Carbohydrates99 g
Fiber0 g
Sugars89 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0 g
Cholesterol96 mg
Sodium21 mg
Potassium382 mg
Calcium89 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 246. The excerpt below is the record exactly as published.
STRAWBERRY PARFAIT 1 quart strawberries 4 cup water 2 cups sugar 3 egg whites 1 pint whipping cream
Cook this with the app: pantry check, scaling, and the assistant.