Parfait
From A guide to modern cookery, 1909
Serves 16
Parfait can be made with various flavors like vanilla, chocolate, and praline.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 461. The excerpt below is the record exactly as published.
PARFAIT (Generic Recipe) Mix thirty egg-yolks with one quart of cold syrup at 28°. Put — the mixture on a slow fire, and cook it as for an English cream ; strain it, and whisk it on ice until it is quite cold. 4 Add three pints of very stiff, whisked cream
Cook this with the app: pantry check, scaling, and the assistant.