Parfait

Ingredients

• 1 cup of sugar
• 1 pint of cream
• 1 cup of water
• Whites of 3 eggs
• 1 teaspoonful of vanilla

Method

1. 1

   Put the sugar and water on the stove and boil gently three minutes without stirring.

2. 2

   Lift a little of the syrup on the spoon and see if a tiny thread drops from the edge; if it does, it is done.

3. 3

   Let this stand while you beat the whites of the eggs very stiff and slowly pour the syrup into them, beating all the time.

4. 4

   While you are doing this, have somebody else beat the cream stiff; when the eggs and syrup are beaten cold, fold the cream into them, add the flavoring, and put in a mold with a tight cover.

5. 5

   Put this in a pail, cover deeply with ice and salt, and let it stand five hours.

Nutrition per serving

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 24. The excerpt below is the record exactly as published.

PAEFAIT 1 cup of sugar. 1 pint of cream. 1 cup of water. Whites of 3 eggs, 1 teaspoonful of vanilla

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