Parfait au pain bis de la Japonaise

Name: Parfait au pain bis de la Japonaise
Ingredients: about 4oz. of brown breadcrumbs; a liqueur-glassful or two of maraschino; half a teaspoonful of vanilla; a spoonful or so of praline powder; a full pint of very stiffly whipped cream; three egg-whites

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 48. The excerpt below is the record exactly as published.

Parfait au pain his d la Japonaise. — Grate finely about 4oz. of brown breadcmmbs, and steep them in a liqueur-glassful or two of maraschino, half a tea- spoonful of vanilla, and a spoonful or so of jDraline powder, and mix it all well together (if necessary add a little more maraschino, as the quantity required PARFAITS AND SPONGADAS. 103 depends a good deal on the bread) ; now whisk this all lightly into a full pint of very stiffly whipped cream, mixed with an Italian meringue of three egg- whites

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