Strawberry Parfait Amour

Ingredients

• 1 quart Strawberry Parfait (p. 594)
• 34 cup Jordan almonds
• 1 pint whipping cream
• 1% teaspoons vanilla
• 14 cup powdered sugar
• 34 cup Brittle (p. 29)
• Few grains salt

Method

1. 1

   Beat cream until stiff and add sugar, almonds (blanched, roasted in a slow oven, and chopped), Brittle (broken in small pieces), and salt.

2. 2

   Turn into border or ring mold, cover with buttered paper, adjust cover, and pack in salt and ice, using 2 parts finely crushed ice to 1 part rock salt, and let stand 3 hours.

3. 3

   Remove from mold to chilled serving dish, pile parfait in center, and garnish with crystallized roses.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 250. The excerpt below is the record exactly as published.

STRAWBERRY PARFAIT AMOUR 1 quart Strawberry Parfait (p. 594) 34 cup Jordan almonds 1 pint whipping cream 1% teaspoons vanilla 14 cup powdered sugar 34 cup Brittle (p. 29) Few grains salt

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