White Parfait

Name: White Parfait
Ingredients: 1 cup sugar; 1 cup water; 3 egg whites; 1 pint cream whipped; 3 teaspoons Pure Gold rose, vanilla, lemon, or orange extract

From Blue Ribbon and Pure Gold 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

2596Calories

28 gProtein

219 gCarbs

182 gFat

Full nutrition (34 nutrients)

Calories2596 kcal

Protein28 g

Carbohydrates219 g

Fiber0 g

Sugars201 g

Total Fat182 g

Saturated Fat100 g

Monounsaturated Fat40 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol1040 mg

Sodium319 mg

Potassium667 mg

Calcium380 mg

Iron2.7 mg

Magnesium49 mg

Phosphorus564 mg

Zinc3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water623 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, 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 Pure Gold rose, vanilla, lemon, or orange extract

Cook this with the app: pantry check, scaling, and the assistant.