Parfait aux Liqueurs
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 aux Liqueurs, &c. — Whisk the cream as before, then whisk into it four tablespoonfuls of caster sugar, and a tablespoonful of either very black coffee, or any liqueur such as curacoa, kirscli, &c.
Cook this with the app: pantry check, scaling, and the assistant.