Parfait aux Cerises

Name: Parfait aux Cerises
Ingredients: a pound of nice red cherries; a third of a pint of water; 3oz. caster sugar; the juice of one large or two small lemons; a generous pint of stiffly whipped cream; an Italian meringue of one or two egg whites; a good liqueur-glassful of kirsch

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

Nutrition per serving

2149Calories

25 gProtein

258 gCarbs

122 gFat

Full nutrition (33 nutrients)

Calories2149 kcal

Protein25 g

Carbohydrates258 g

Fiber10 g

Sugars163 g

Total Fat122 g

Saturated Fat69 g

Monounsaturated Fat38 g

Polyunsaturated Fat8.6 g

Cholesterol423 mg

Sodium366 mg

Potassium1697 mg

Calcium592 mg

Iron3.6 mg

Magnesium110 mg

Phosphorus554 mg

Zinc2.6 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D1.9 mcg

Vitamin C103 mg

Vitamin A1227 mcg

Vitamin E3.5 mg

Vitamin K18 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.4 mg

Folate93 mcg

Choline111 mg

Caffeine0 mg

Water978 g

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 aux Cerises. — Stone a pound of nice red cherries, crack and blanch the kernels, and cook them altogether for ten minutes with a third of a pint of water, and 3oz. caster sugar, then pound them all smooth with the juice of one large or two small lemons, and a drop or two of carmine to colour; pulp it all through a sieve, and mix it lightly and quickly into a generous pint of stiffly whipped cream, and an Italian meringue of one or two egg whites, adding, if liked, a good liqueur-glassful of kirsch

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