Parfait aux Violettes

Name: Parfait aux Violettes
Ingredients: 8oz. to 10oz. of crystallized violets; a good pinch of powdered orris root; one and a half pints of stiffly whipped cream; flavoured to taste with maraschino; with Mrs. A. B. Marshall’s “damson blue” colouring

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 49. The excerpt below is the record exactly as published.

Paifait aux Violettes. — Crush 8oz. to lOoz. of PARFAITS AND SPONG-ADAS. 105 crystallized violets to a powder, sprinkling them witli a little caster sugar and a good pinch of powdered orris root, and mix this all with one and a half pints of stiffly whipped cream, flavoured to taste with maraschino, and coloured to a pale violet mauve with Mrs. A. B. Marshall’s “ damson blue ” colourin

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