Recipe For White Or Angel Parfait
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 754 of 825.
1 cup of sugar. A scant tablespoonful of vanilla extract or half a vanilla bean steeped in the syrup. 1/3 cup of boiling water. The whites of two eggs. 1 pint of double cream.
Boil the sugar and water to the thread degree and pour in a fine stream on to the whites of the eggs, beaten until foamy, beating constantly; when cold fold in the cream beaten solid, flavor, turn into a mould and let stand packed in equal measures of ice and salt four hours. When turned from the mould sprinkle with candied violets, or garnish with fresh violets and leaves.