Parfait aux Roses

Name: Parfait aux Roses
Ingredients: a pint of very stiffly whipped cream; two egg-whites; a tablespoonful of syrup; a liqueur-glassful of maraschino; a liqueur-glassful of rose water; a good handful of crystallized rose leaves

From The "Queen" cookery books: Ices, 1902

Can substitute orange flowers for rose.

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 Boses. — To a pint of very stiffly whipped cream add an Italian meringue, made with two egg-whites and a tablespoonful of syrup, flavour with a liqueur-glassful each of maraschino and rose water, stir in quickly and lightly a good handful of crystallized rose leaves

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