Recipes > Desserts > Frozen Desserts > Parfaits > Angel Parfait

Angel Parfait


  • whites of 3 eggs
  • 1/2 cupful of sugar
  • 1/2 cupful of water
  • 1 teaspoonful of vanilla, or of maraschino, or of sherry, or of noyau, or any other flavoring
  • 1 pint of cream


Whip the whites to a stiff froth. Put the sugar and water into a saucepan on the fire. Stir until the sugar is dissolved, then let it cook slowly, without touching, to the ball, or until a little dropped into cold water will form a ball when rolled between the fingers. Pour three tablespoonfuls of the boiling-hot syrup slowly onto the whipped whites, beating constantly. Add the flavoring. When the Italian meringue is cold, add the cream whipped to a stiff froth. Do not let any liquid that has drained from the cream go into the mixture. Mold and pack in ice and salt for four hours.


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The Century Cook Book (1901).

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