Name: Cafe Parfait
Ingredients: 1 pint of cream until stiff; 1 pint of scalded cream; three pints of creamery cream; 1 pint milk; three cups of sugar; 2 beaten yolks of eggs; 14 si- baker's chocolate

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cafe Parfait

Ingredients

Directions

To % cup of very strong coffee add % cup of sugar and 2 beaten yolks of eggs. Cook in double boiler until thickened, strain and cool. Whip 1 pint of cream until stiff, mix gently with custard and place in mould. Cover closely, binding edge of lid with buttered cloth. Pack as for ioe-cream and allow to stand three hours. Remove carefully to chilled platter, surround with whipped cream, sweetened and flavored, and garnish with candied cherries. Mes. C. A. Maetin.
64 THE USEFUL COOK BOOK
CAEAMEL ICE-CEEAM. Put 41/^ tablespoons of sugar in saucepan and stir over hot fire until dissolved and brown, then turn into a little hot milk and stir until smooth. Strain, add 1 pint of scalded cream, cool and freeze.
ilEs. Laura Fuemait.
CHOCOLATE ICE-CEEAM. Three pints of creamery cream; 1 pint milk; three cups of sugar; ^ eggs; 14 Si- Baker's chocolate; ^4 ^z. vanilla. Beat the yolks and whites of eggs separately. Dissolve the chocolate in the milk; mix all the ingredients together, strain through cheese-cloth into the freezer and freeze. . Mrs. H. Wade Hibbbaed.

Nutrition, whole recipe (rough)

482Calories

16 gProtein

27 gFat

43 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ithaca (N.Y.) First Baptist Church. Ladies Union. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Cream + chocolatetop 11% of all pairs

Smell alikemoderate

Cooked together5,466 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Sugar + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Milk + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together9,128 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Cream + milktop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).