White Parfait
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
2431Calories
19 gProtein
220 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2431 kcal
Protein19 g
Carbohydrates220 g
Fiber0 g
Sugars201 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium106 mg
Potassium460 mg
Calcium296 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus267 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water586 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 63. The excerpt below is the record exactly as published.
White Parfait—1 cup sugar, 1 cup water, 3 egg whites, 1 pint cream whipped, 3 teaspoons Blue Ribbon rose, vanilla, lemon, or orange extract
Cook this with the app: pantry check, scaling, and the assistant.