Golden Parfait
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 113. The excerpt below is the record exactly as published.
1 cup water 1 pint cream flavoring Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours. FROZEN DISHES 289 Cocoa Parfait 1 cup sugar 4 egg yolks J cup boiling water 2 teaspoons vanilla 4 tablespoons Lowney's Cocoa 2 cups cream \ teaspoon salt Boil sugar and water together ten minutes; pour syrup on to cocoa which has been beaten with the egg yolks ; cook over hot water until of the consistency of soft cus- tard. Beat until cold ; add the cream which has been beaten until stiff, vanilla, and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag. The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries. See colored illustration, Plate XI, page 251. Golden Parfait 1 cup sugar 6 egg yolks I cup water 1 pint cream
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