Skip to content

Vanilla Parfait

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Beat the yolks of eight eggs until light;
  2. add one cupful of syrup.
  3. Place the mixture on a slow fire and stir constantly until the eggs have thickened enough to make a thick coating on the spoon.
  4. Turn it into a bowl and beat it with a whip until it is cold;
  5. it will then be very light.
  6. If a vanilla bean is used for flavoring, infuse it with the syrup;
  7. if the extract is used add a teaspoonful of it to the custard when it is taken from the fire.
  8. When the custard is cold add a pint of cream whipped to a stiff froth.
  9. (If any liquid has drained from the cream do not let it go in.) Stir these lightly together;
  10. turn the mixture into a mold holding three pints.
  11. Pack in ice and salt for four hours.
  12. Make the joints of the mold very tight as directed for molding at head of chapter.
  13. This cream can be varied by using different flavorings in place of the vanilla: a tablespoonful of curacao or of noyau, two ounces of chocolate melted and smoothed with a little cream, etc., etc.