dessert
Maple Parfait
From Superior cook book, 1905
Serves 2
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
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 84. The excerpt below is the record exactly as published.
Maple Parfait. The yolks of 8 eggs or 4 whole eggs well beaten and put with 1 cup of maple syrup and cooked over the fire in water until it is thick. Then remove from the fire and beat until cold, then add 1 pt. of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.