Recipe For Banana Parfait
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 757 of 825.
1 1/4 cup of banana pulp (about three bananas). 1/2 cup of candied fruit cut fine (apricots, pineapple, cherries, etc.). 3/4 cup of sugar. 3 tablespoonfuls of Jamaica rum. Juice of half a lemon. 1 1/2 cups of double cream.
Press the peeled bananas through a ricer, then measure. Cook the pulp and sugar until thoroughly scalded; this is most essential. Beat the cream till firm. Soak the fruit (over night, if possible) in the rum; syrup may take the place of the rum. Fold the mixtures together. Finish as usual. It is well to line moulds for ices with white parchment paper.