Pineapple Parfait

Ingredients

• One-half gallon of cream
• 2 cans grated pineapple
• 3 tumblers granulated sugar

Method

1. 1

   Mix well and freeze.

2. 2

   Serve in glasses with whipped cream, chopped mint, and Maraschino cherries.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.

tumblers granulated sugar. Add 1 tumbler of sugar to cream and whip, then rest of sugar to juice. Dissolve thoroughly. Add the cream and freeze. Pineapple Cream. Three pints of cream, 1 fresh pineapple, 14 ounces granulated sugar. Chop pineapple fine. When cream is nearly frozen stir in pineapple and freeze. Velvet Cream. One quart of cream, 1 pint of milk, 14 ounces of granulated sugar, .14 box of gelatine and % pint of sherry wine. Soak gela- tine in milk 30 minutes. Put in double boiler, add sugar and set on range; stir until dissolved. While warm add whipped cream and wine. Put in mold to harden. Nougat Charlotte. One-half cup of blanched almonds, % cup of grated cocoanut, % pint of cream, % cup of powdered sugar, whites of 2 eggs, 5 drops of almond extract. Chop almonds and cocoanut in y^ cup of granu- lated sus^ar, then pound to a paste. Whip cream stiff and add sugar and beaten whites, cocoanut, almonds and flavoring. Pour this into a mold lined with lady fingers. Velvet Mousse. One quart of cream, yolks of 3 eggs, 2 cups granulated sugar, 292 KENTUCKY BECEIFT BOOK. 1% teaspoons vanilla. Make a syrup of sugar and water, cook until almost candy. Beat yolks light and pour the symp slowly over, stir well, add vanilla. Have the cream whipped, add syrup. Grease mold on the edge at top, pour in the cream and pack in ice and salt 4 hours. Half the recipe may be used. Frozen Coffee. • Put 1 quart of cream in a bowl and add 1 pint of granulated sugar, 1 pint of strong cold coflfee. Whip till a stiff froth, then pour into freezer and pack with salt and ice. Let stand 2 hours. Serve in small glass cups. Pineapple Oream. Chop 1 can pineapple very fine and sprinkle over % cup granu- lated sugar. Add this to 1 quart of cream with 1 tumbler of sugar and freeze. Glace. Half gallon of cream, 1^ dozen macaroons pounded fine. Pour a little of this cream over them and allow to stand until they soften. Beat until very fine, then add remainder of cream and freeze. Sweeten to taste. Vanilla Oream. Three pints of rich cream. Have % of a vanilla bean, put on the stove with % pint of water and let it reduce %. Set it out to cool. To cream add 1% tumblers of sugar and this vanilla when it is cold. Freeze. Peppermint Cream. Take 1 pound of peppermint candy and crush fine, pour over it 2 quarts of cream and let soak all night. The next day add 2 more quarts of cream, then freeze. Lallah Bookh. One pint of cream, 1 pint of rich milk, 1 tumbler of granulated sugar, % vanilla bean, yolks of 6 eggs. Scald the milk in a double boiler with the vanilla bean cut in pieces. Have yolks and sugar beaten to a cream and stir in gradually the hot milk; return to boiler for few minutes, stirring constantly. Remove from fire ; when cold add the cream ; after it is frozen 1 cofilee cup of Jamaica rum. Let it harden. Serve in punch glasses. Pistachio Cream. Blanch 2 ounces of Pistachio nuts, pound them in a mortar to a smooth paste, using a little cream. Add these nuts to 1 quart of cream sweetened and flavored with vanilla and 1 teaspoon of orange flower water. Freeze. Pineapple Parfait. One-half gallon of cream, 2 cans grated pineapple

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