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Vanilla Parfait
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
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
891Calories
5 gProtein
203 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories891 kcal
Protein5.4 g
Carbohydrates203 g
Fiber0 g
Sugars203 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium38826 mg
Potassium51 mg
Calcium77 mg
Iron1.4 mg
Magnesium5.8 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 369. The excerpt below is the record exactly as published.
VANILLA PARFAIT. — Boil a good cup of sugar with a cup of water until it forms a rather thick syrup. When cool, add it to the well-beaten yolks of 2 eggs. Place this over boiling water, and stir constantly, until the spoon is well coated. Take off the stove, beat with egg-beater until cool and light, add vanilla flavor. When quite cold, stir in ice and salt, and let stand 4 hrs.
Cook this with the app: pantry check, scaling, and the assistant.