Angel Parfait

Ingredients

• 1 cup sugar
• ¾ cup water
• Whites 3 eggs
• 1 pint heavy cream
• 1 tablespoon vanilla

Steps

1. 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.

More recipes with eggs, cream or vanilla

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.