Parfait a la creme pralinee
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
Parfait a la creme pralinee. — Melt 4oz. of ^ugar slowlj till it turns a rich golden brown, then stir into this 4oz. of blanched and shred Jordan almonds, and let them also brown in the sugar ; now spread it all out on a dish, and, when cold, pound about three- quarters of this nougat to a powder, and stir it into a pint and a half of stiffly whipped cream, flavoured with noyeau, stirring in the ounce of uncrushed praline
Cook this with the app: pantry check, scaling, and the assistant.