Vanilla Parfait

Ingredients

• 1 cup of sugar
• 1 cup of water
• Whites of three eggs
• 1 pint of cream
• 1 teaspoonful vanilla

Method

1. 1

   Put the sugar and water in a nice enamelled saucepan and cook it without stirring.

2. 2

   Shake the pan often to prevent its burning.

3. 3

   After about five minutes hold your spoon up in the air and drop one drop back into the saucepan; if a little thread is made which blows off to one side, it is done.

4. 4

   Have the whites of your eggs beaten very stiff, and slowly pour the syrup into them, beating hard with a fork all the time.

5. 5

   Keep on beating till this is cold.

6. 6

   Have ready a pint of thick cream, whipped very stiff, and when the egg is cold, mix the two lightly and put in the vanilla.

7. 7

   If you have a mould with a tight cover, put it in this, but if not, take a lard-pail; cover tightly, and stand in a pail on a layer of ice and salt, mixed just as for freezing ice-cream, and pile more ice and salt all over it.

8. 8

   Let this stand five hours, or four will do, if necessary, and turn the cream on a pretty dish.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 37. The excerpt below is the record exactly as published.

Vanilla Parfait 1 cup of sugar. 1 cup of water. Whites of three eggs. 1 pint of cream. 1 teaspoonful vanilla

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