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The 1918 Fanny Farmer Cookbook
1
/3 cup claret
Boil sugar and water eight minutes; cool slightly, and add claret.
9
2
Angel Parfait
cup sugar
Whites 3 eggs
/4 cup water
1
3
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.
9
3
Café Parfait
cup milk
1
1
1
/8 teaspoon salt
/4 cup Mocha coffee
1
cup sugar
Yolks 3 eggs
3
cups thin cream
Scald milk with coffee, and add one−half the sugar; without straining, use this mixture for
making
custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes;
cool, strain through double cheese−cloth, add remaining cream, and freeze. Line a mould, fill
with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock
salt, and let stand three hours.
9
4
Italian Meringue
1
1
1
/2 cup sugar
Whites 3 eggs
/4 cup water
1
cup thin cream
tablespoon gelatine
or
1
/2 tablespoon
vanilla
/4 teaspoon
granulated gelatine
1
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
522
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