Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Angel Parfait
  Claret Sauce Café Parfait  
CONTENTS · BIBLIOGRAPHIC RECORD

Angel Parfait

1 cup sugar
Whites 3 eggs
3/4 cup water
1 pint heavy cream
1 tablespoon vanilla

Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten until stiff, and vanilla; then freeze.


CONTENTS · BIBLIOGRAPHIC RECORD
  Claret Sauce Café Parfait  
 
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