vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Parfait
From Harper's cook book encyclopædia, 1902
Serves 6
Any other flavoring can be used in place of vanilla.
Presented as published in 1902. 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
518Calories
13 gProtein
36 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein13 g
Carbohydrates36 g
Fiber0 g
Sugars32 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.6 g
Cholesterol59 mg
Sodium27 mg
Potassium115 mg
Calcium83 mg
Iron0 mg
Magnesium8.9 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E4.3 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline13 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 234. The excerpt below is the record exactly as published.
Vanilla Parfait. — Put in a sauce- pan one cupful of sugar syrup, into which beat the yolks of eight eggs, and heat over a moderate fire, stirring constantly until the custard will coat a spoon dipped into it. Take from fire, add the vanilla extract, and beat until it is very light ; then add a pint of whipped and drained cream
Cook this with the app: pantry check, scaling, and the assistant.