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Maple Parfait
Pour over the beaten whites of three eggs one-half cup of pure maple syrup; fold into one pint of cream beaten stiff. Mold and pack two hours. Serve in frappé glasses with whipped cream.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Home › Ice-Creams and Ices › Maple Parfait
Pour over the beaten whites of three eggs one-half cup of pure maple syrup; fold into one pint of cream beaten stiff. Mold and pack two hours. Serve in frappé glasses with whipped cream.