Grape Juice Parfait
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 385. The excerpt below is the record exactly as published.
GRAPE JUICE PARFAIT.— Boil 1 cup sugar and ^ cup grape juice together to the thread degree and pour in a fine stream onto the whites of 2 eggs, beaten until foamy, beating constantly; when cold, fold in 1 pt. cream, beaten solid with ^ cup of grape juice and the juice of J/2 lemon
Cook this with the app: pantry check, scaling, and the assistant.