vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Yellow Parfait (Butterscotch Parfait)
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1032Calories
5 gProtein
64 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories1032 kcal
Protein4.8 g
Carbohydrates64 g
Fiber0 g
Sugars54 g
Total Fat94 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol273 mg
Sodium4917 mg
Potassium314 mg
Calcium196 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus139 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 246. The excerpt below is the record exactly as published.
YELLOW PARFAIT (BUTTERSCOTCH PARFAIT) ¥ cup brown sugar 2 egg yolks, well beaten 1 tablespoon butter VY pint whipping cream Y4 cup water Few grains salt 1% teaspoons vanilla
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