Parfait aux Cerises Blanches

Name: Parfait aux Cerises Blanches
Ingredients: 21b. of fine, ripe whiteheart cherries; the juice of a lemon; half a pound of sugar; about a gill of water; a pint of sugar syrup; the juice of one and a half lemons

From The "Queen" cookery books: Ices, 1902

Can add kirsch for flavor.

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

2077Calories

2 gProtein

556 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories2077 kcal

Protein2 g

Carbohydrates556 g

Fiber4.5 g

Sugars542 g

Total Fat2.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium259 mg

Potassium320 mg

Calcium103 mg

Iron1.1 mg

Magnesium24 mg

Phosphorus32 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A1.5 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate37 mcg

Choline13 mg

Caffeine0 mg

Water436 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.

Parfait aux Cerises Blanches. — Stalk and stone 21b. of fine, ripe whiteheart cherries, and put them 106 ICES. into a pan witli tlie juice of a lemon, half a pound of sugar, and about a gill of water (if the cherries are dry, as they sometimes are, use half a pint of rhubarb stalk juice instead of this water) ; stew till tender enough to pulp through a sieve. Meantime, infuse a good handful of the blanched kernels in a basin with the juice of one and a half lemons, and pound them. As soon as it is soft, pulp the fruit through a sieve or tammy, add to it about a pint of sugar syrup, boiling, and pour it all on to the pounded lemon juice and kernels ; mix well, and when cold add to it one and a half pints of thick whipped cream either raw or scalded, but the former for choice ; mould, and freeze. Another version of this is made by pulping 21b. of cherries as before, through a sieve, raw, with the juice of a lemon

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