Yellow Parfait

Name: Yellow Parfait
Ingredients: 6 egg yolks beaten thick; 1 cup sugar; 3 cup water; 1 pint cream whipped very stiff; 1 table- spoon Pure Gold vanilla 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

2850Calories

47 gProtein

222 gCarbs

196 gFat

Full nutrition (34 nutrients)

Calories2850 kcal

Protein47 g

Carbohydrates222 g

Fiber0 g

Sugars204 g

Total Fat196 g

Saturated Fat105 g

Monounsaturated Fat45 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1598 mg

Sodium547 mg

Potassium899 mg

Calcium480 mg

Iron5.4 mg

Magnesium73 mg

Phosphorus862 mg

Zinc4.9 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water1217 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.

Yellow Parfait—6 egg yolks beaten thick, 1 cup sugar boiled in 3 cup water 5 minutes, 1 pint cream whipped very stiff, 1 table- - spoon Pure Gold vanilla extrac

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