vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sunshine Parfait
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
445Calories
3 gProtein
40 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein3.2 g
Carbohydrates40 g
Fiber0.2 g
Sugars34 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.4 g
Cholesterol172 mg
Sodium65 mg
Potassium94 mg
Calcium72 mg
Iron1.6 mg
Magnesium6.6 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline70 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 385. The excerpt below is the record exactly as published.
SUNSHINE PARFAIT.— 1 cup sugar, ^ cup boiling water, the yolks of 3 eggs, 1 tablespoon of orange extract, 1 pt. of double cream
Cook this with the app: pantry check, scaling, and the assistant.