Parfait aux Fruits Confits
From The "Queen" cookery books: Ices, 1902
Can be made into a moscovite with gelatine.
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 aux Fruits Confits. — Whisk very stiffly a quart of thick cream, flavoui-ing it rather strongly with noyeau ; cut up an ounce each of candied citron and orange peel, loz. of candied apricots sliced, and loz. of stoned raisins, and put them all into a pan over the fire with a gill of noyeau ; as soon as the fruit has absorbed the liqueur, lift the pan from the fire, and let them cool ; now |3ut into a mould a good layer of the stiffly whipped cream, mixed with the fruit ; then crumble over this a layer of crushed -atafies, and repeat these layers till the mould is full, then freeze at once for two or three hours If I^oz. of leaf gelatine
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Cook this with the app: pantry check, scaling, and the assistant.