Violet Parfait
From Lillian Massey school recipes, 1913
Gelatine may be omitted in winter.
Presented as published in 1913. 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
2659Calories
36 gProtein
238 gCarbs
178 gFat
Full nutrition (34 nutrients)
Calories2659 kcal
Protein36 g
Carbohydrates238 g
Fiber1.3 g
Sugars201 g
Total Fat178 g
Saturated Fat99 g
Monounsaturated Fat38 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol854 mg
Sodium538 mg
Potassium630 mg
Calcium429 mg
Iron9.9 mg
Magnesium51 mg
Phosphorus487 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate83 mcg
Choline303 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 38. The excerpt below is the record exactly as published.
VIOLET PARFAIT. % oz. gelatine. % ¢. boiling water. 2 tbsp. cold water. Whites 2 eggs. i @. sugar. 3 tsp. violet extract. 1 pt. cream (whipped)
Cook this with the app: pantry check, scaling, and the assistant.