Cafe Parfait

Celestine Eustis

Take two quarts of sweet fresh cream and put it in a bowl. Pound in a clean cloth one pound of ice and add to the cream. Add a pint and a half of essence of coffee, and sugar to taste.

Take two glass pitchers and pour the mixture from one pitcher into the other until thoroughly mixed. Keep on ice fifteen minutes until ready to serve. This is very suitable for an afternoon tea in summer.

From page 84 of the 1904 edition.

Original page from the book