Maple Parfait

Ingredients

• For 1 qt. maple parfait take 1 coffee cup milk
• 1 of cream
• 1 of maple syrup
• yolks of 1 egg

Method

1. 1

   Set syrup on stove and boil a little, then pour over heated yolks and stir to cream; add milk and cream and freeze as for ice cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.

yolks of G eggs, 1 square of Baker's chocolate, 1 tablespocm ol' vanilla, ^lake a custard of the milk, sugar and yolks; melt the chocolale and thin it with hot water, then add it to custard. AVhen cold flavor and add beaten eream. Mrs. Haidle. Vanilla Ice Cream. I^se above reci])e. omitting chocolate. ^[i;s. A. W. TlAinr.K. Maple Ice Cream Boil 1 pt. of maple syrup .") minutes, take from lire. Beat the yolks of 4 eggii light, then pour ovei' tiie syrup slowly, set over boiling water until mixture is thick enough to coat the spoon; strain aiul cool, stirring occasionally. Then aild 1 c|t. of eream, 1 table.spoonful of vanilla. Freeze and pack. Mi;s. 'i\ J. Fi.yxx. Maple Ice Cream. Two cu])s of maple .syrup, ti eggs, I (jt. of cream. Heat the maple .syrup just to boiling and before removing from the lire add the beaten yolks of (i eggs, letting them scald but not boil, \\4ien cool stir in eream and the whites of 2 eggs l)eaten stiff. Place in the freezer and freeze as usual. Mu.s. .7. Li'oxakd Johnson. Peach Ice. IJul) 1 can of ])t'aches through a eolamb'r. add a (|t. of water, juice of 2 oranges and I or 2 lemons, 1 pt. of sugai- (clarified). When cold i)ut in freezer and when half frozen add the beaten whites of 2 eggs. For i'as|)b(M*rv or strawberry ice, the 108 SUPERIOR COOK BOOK (?aiiic as ])c'acli jcf, only ii.se ">? ji'lasscs ol' rasphrrrv <ir si rawlxuTv instead <»!' pcaclu'S. For ])in('a|i|>1(' ice usi' 1 can u'ralcd ])iii('ai)])l(_' Avitli llic juice. ' Mrs. E. E. Drake. Grape Sherbet. Masli 1 II). of Concord grapes thorouglily. and strain tlie juice. Add an ef|nal amount of cold water, juice (d' 1 Jenion and sugar to make ver}' sweet; freeze. Mrs. jAHiiT^ Ironwood. White Velvet Sherbet. The juice of 4 lemons and thinly shaved peel of 1, soaked in the juice !/> hour; then strain the juice and add enough sugar to make a thick syrup — usiially ^4 of ^ cup of sugar to eaeli lemon ; add 1 qt. of milk and turn at once into a freezer packed with 3 parts of ice and 1 of rock salt. Turji slowly at first and when it begins to thicken turn rapidly until stiff; add more ice and salt and let stand for 2 hours. Mrs. Crane. Pineapple Sherbet. One qt. water, whites of 2 eggs, 1 })t. sugar, juice of 2 lemons, 1 can grated pineapple. Let sugar melt in water on hack of a Jewel Eange, add lemon juice, ])ineap])le and sugar, and when half frozen add beaten whites and finish freezing. Gloriana Rogers. Milk Sherbet. Juice of 3 lemons, 2 cups granulated sugar. Mix Avell and allow to stand 2 hours. Tlioroughly chill 1 c|t. new milk, mix all together and freeze. Mrs. AVm. Sedgwick. Nesselrode Pudding. Jioil ••_. ])t. of sugar, i/o pt. of water and the juice of a ])t. can of sliced pin- ajjple 'JO ininuTes. I'eat the yolks of C eggs and stir into the syrup; cook until it titiekens. When cool add 1 (|t. of cream, 2 cups of shelled almonds chopped fine, Vi II). of candied cl.erries and the ])ineapp]e ci:opped fine. Add vanilla, t tcaspoDnful. ^lix well and freeze. JMiiS. A. K. Sedgwick. Macaroon Whip. Whip 1 pt. of ci'eain to its stilfest froth, drain it and add \{> cu]) powdered sugar and 1 teaspoonful of vanilla. Crush 1 dozen larg(_' macai'oons into small ):)ii'ces, lightly whisk them into the cream, turn into a mould, coxx'r carefully and ])ack ice Ol' snow around it. Let it stand all day. Serve in sherbet glasses. Miss Olga Girzi. Maple Parfait. For 1 qt. ma|)le ])arfait take 1 coffee cu|» milh, 1 of cream

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