vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Violet Parfait
From The Twin-city housewife, 1920
Serves 3
Serve with whipped cream and candied violets.
Presented as published in 1920. 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
821Calories
9 gProtein
74 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein8.5 g
Carbohydrates74 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)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 52. The excerpt below is the record exactly as published.
Violet Parfait Boil one cupful of sugar and one-half cupful of water to the soft- ball stage, and pour it on the beaten whites of three eggs. Beat until cold. Flavor with one scant teaspoon of violet extract and fold in one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.