Chocolate Parfait |
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|---|---|
| The Institute Cook Book by Helen Cramp, 1913 | |
| Ingredients | Instructions |
| Note: The instructions for freezing Café Parfait were written before households commonly had freezers. They included an arcane method of freezing the mixture in a can placed in a barrel of salt and ice. Instead, merely pour the parfait into a container and place in the freezer for at least 3 hours without stirring. | |
| Number of servings unknown | |
| 2 oz. unsweetened chocolate | Cook the first three ingredients until thick; pour over the beaten eggs and cook in a double boiler until the mixture coats a spoon. Cool thoroughly; add the whipped cream; flavor and freeze like Café Parfait [see note]. |
| 1/4 c. hot water | |
| 1 c. sugar | |
| Yolks of 4 eggs | |
| 1 pint whipped cream | |
| 1 t. vanilla | |