How long does this parfait take to make?

Figure on about 5 hours total (315 minutes). The actual work is quick – the cream is whipped and combined – while most of the time goes to freezing in the mold.

What are the ingredients?

1/2 liter cream, 125 grams powdered sugar, crushed macaroons, and 1 teaspoon vanilla powder. No eggs or cooked custard – it is a simple cream parfait.

How should the mold be prepared?

The mold is moistened with water and coated with sugar before the mixture is filled in. This helps the parfait release more easily from the mold when it is turned out.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 510. It serves about 6.

[Parfait with Macaroons and Vanilla]

Name: [Parfait with Macaroons and Vanilla]
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 5 dl heavy cream; 125 g powdered sugar; 100 g macaroons (crushed); 1 tsp vanilla powder; sugar for coating the mold

Simple parfait from 1914: stiffly whipped cream mixed with powdered sugar, crushed macaroons, and vanilla powder, frozen in a sugar-coated mold.

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

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About the dish

A simple parfait without egg yolks, made from stiffly whipped cream, powdered sugar, and crushed macaroons. The heading itself is not legible in the OCR text from the page; the recipe is reproduced from the ingredient list and method as they are printed.

How to make it

1
Whip the cream
Whip the cream stiff.
2
Combine
Stir in the powdered sugar, the crushed macaroons, and the vanilla powder.
3
Freeze
Fill the mixture into a mold that has been moistened with water and coated with sugar. Freeze for 4–5 hours.

Changes from the original

"melis" has been kept as powdered sugar (can be replaced with powdered or granulated sugar), and the macaroon amount is estimated since the original only says "macaroons." Freezing in ice and salt has been replaced by a freezer.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 510) → Modernisert~93% av teksten endretfjernetlagt til

~~1/2 l. fløte~~ 5 dl kremfløte. 125 ~~gr. melis~~ g melis. 100 g makroner (knust/støtt). 1 ~~teske vaniljepulver Fløten vispes stiv, irøres sukker,~~ ts vaniljepulver. sukker til å strø i formen. Visp fløten stiv.. Rør inn melis, de ~~støtte makroner samt vaniljen. Fyldes~~ knuste makronene og vaniljepulveret.. Fyll blandingen i ~~vætet, sukkerstrøet form; fryses.~~ en form som er fuktet med vann og strødd med sukker. Frys i 4–5 timer.

Note til Modernisert

«melis» er beholdt som melis (kan erstattes med melis/farin), makronmengden er anslått siden originalen bare skriver «makroner». Frysing i is og salt er erstattet av fryser.

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Frequently asked questions

How long does this parfait take to make?: Figure on about 5 hours total (315 minutes). The actual work is quick – the cream is whipped and combined – while most of the time goes to freezing in the mold.
What are the ingredients?: 1/2 liter cream, 125 grams powdered sugar, crushed macaroons, and 1 teaspoon vanilla powder. No eggs or cooked custard – it is a simple cream parfait.
How should the mold be prepared?: The mold is moistened with water and coated with sugar before the mixture is filled in. This helps the parfait release more easily from the mold when it is turned out.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 510. It serves about 6.

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