What is the orange parfait made of?

A ready-cooled parfait cream (the base recipe from the same page) that is tinted with carmine, with grated zest of 1 orange and strained juice of 2 oranges added.

Why should the cream be cold before the orange is stirred in?

The recipe calls for "the cold cream" – the cream should be cooled so that it does not separate, and so the orange juice does not make the mixture thin or cause it to separate when frozen.

How long does it take to make this parfait?

Reckon on around 335 minutes in all (about 5.5 hours), most of which is freezing time. The recipe makes 6 servings.

Do I have to use carmine?

Carmine is only a coloring agent to give the parfait a reddish/orange tone. If left out, the flavor is the same, just with a paler color.

Orange Parfait

Name: Orange Parfait
Prep time: 35 min
Cook time: 5 h
Total time: 5 h 35 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 portion parfait cream (see the base recipe); 1 pcs orange zest (finely grated); 2 pcs oranges (the juice, strained); red food coloring (carmine) (a few drops); sugar for dusting the mold

Orange parfait from 1914: a cold parfait cream tinted with carmine and flavored with grated orange zest and strained orange juice, frozen in a mold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 510 (falt i det fri)

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About the dish

An orange variant of the parfait cream. Carmine was the common red food coloring in 1914 and gave the parfait a pink tone.

How to make it

1
Make the cream
Make the parfait cream according to the base recipe and let it become cold.
2
Flavor and color
Tint the cream a pale pink with a little carmine and stir in the grated orange zest and strained orange juice.
3
Freeze
Fill into a moistened, sugar-dusted mold and freeze for 4–5 hours. Turn out just before serving.

Changes from the original

Carmine is given as red food coloring. The parfait cream is stated as one portion of the base recipe; freezing in ice and salt is replaced by a freezer.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 510) → 1949 (korrekturlest, s. 587)~35% av teksten endretfjernetlagt til

Appelsinparfait. Ingrediensliste: Parfaitkrem ~~(se foreg. sp.). Skal~~ Skall av 1 og saft av 2 appelsiner karmin. Den kolde krem farves med karmin, irøres det revne ~~appelsinskal~~ appelsinskall og den utpressede, ~~silede~~ silte appelsinsaft. Fryses.

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Frequently asked questions

What is the orange parfait made of?: A ready-cooled parfait cream (the base recipe from the same page) that is tinted with carmine, with grated zest of 1 orange and strained juice of 2 oranges added.
Why should the cream be cold before the orange is stirred in?: The recipe calls for "the cold cream" – the cream should be cooled so that it does not separate, and so the orange juice does not make the mixture thin or cause it to separate when frozen.
How long does it take to make this parfait?: Reckon on around 335 minutes in all (about 5.5 hours), most of which is freezing time. The recipe makes 6 servings.
Do I have to use carmine?: Carmine is only a coloring agent to give the parfait a reddish/orange tone. If left out, the flavor is the same, just with a paler color.

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