vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
White Parfait
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
865Calories
9 gProtein
73 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories865 kcal
Protein9.5 g
Carbohydrates73 g
Fiber0 g
Sugars67 g
Total Fat61 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol347 mg
Sodium106 mg
Potassium222 mg
Calcium127 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus188 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 100. The excerpt below is the record exactly as published.
WHITE PAKFAIT. (a) One cup sugar and one cup water; cook until it spins a thread; add slowly to whites of three eggs beaten very stiff. (b) One pint cream
Cook this with the app: pantry check, scaling, and the assistant.