Parfait des Anges (American)
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 50. The excerpt below is the record exactly as published.
Parfait des Anges {American). — Prepare an Italian meringue (see recipe) with three egg whites and three tablespoonfuls of boiling syrup, together with a spoonful of maraschino, rum, or any flavouring to taste, and add this, when cold, to a pint of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.