What is parfait tutti-frutti made of?

1/2 liter cream, 60 grams powdered sugar, 3 egg yolks, macaroons, and preserved fruit (or a few spoonfuls of jam – whatever you have).

The egg yolks and sugar are whipped, the stiffly whipped cream is stirred in, and then crushed macaroons and a few spoonfuls of jam are mixed in. The mixture is filled into a mold that has first been moistened with water and coated with sugar, and frozen.

How long does it take?

The stated total time is about 320 minutes (a little over 5 hours), most of it freezing time. The recipe makes 6 servings.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 510.

Parfait Tutti-Frutti

Name: Parfait Tutti-Frutti
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 5 dl heavy cream (whipped stiff); 60 g powdered sugar; 3 pcs egg yolks; 100 g macaroons (crushed); 3 tbsp jam or preserved fruit (whatever you have); sugar for coating the mold

Parfait tutti-frutti from 1914: egg yolks and powdered sugar whipped, mixed with stiffly whipped cream, crushed macaroons, and a few tablespoons of jam or preserved fruit, 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

An everyday-friendly parfait where you use whatever jam and preserved fruit you have on hand. The method appears in the left column of the page, the ingredient list at the bottom of the right column.

How to make it

1
Whip the egg yolks
Whip the egg yolks and powdered sugar pale and thick.
2
Combine
Fold in the stiffly whipped cream, the crushed macaroons, and a few tablespoons of jam or preserved fruit.
3
Freeze
Fill the mixture into a mold that has been moistened with water and coated with sugar, and freeze for 4–5 hours. Turn out just before serving.

Changes from the original

The amounts of macaroons and jam are estimated, since the original only says "macaroons" and "a few spoonfuls of jam." Freezing in ice and salt has been replaced by a freezer.

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

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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 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 510) → 1949 (korrekturlest, s. 587)~37% av teksten endretfjernetlagt til

~~1/2~~ Parfait tutti-frutti. Ingrediensliste: ¾ l. fløte 60 gr. melis 3 ~~eggeblommer~~ eggeplommer makroner syltede ~~frugter. Eggeblommerne~~ frukter. Eggeplommene og sukkeret vispes, irøres den stivvispede fløte, de knuste makroner samt nogen ~~skeer~~ skjeer syltetøi — hvad man har. ~~Fyldes~~ Fylles i vætet, ~~sukkerstrøet~~ sukkerstrødd form; fryses.

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Frequently asked questions

What is parfait tutti-frutti made of?: 1/2 liter cream, 60 grams powdered sugar, 3 egg yolks, macaroons, and preserved fruit (or a few spoonfuls of jam – whatever you have).
How do you make it?: The egg yolks and sugar are whipped, the stiffly whipped cream is stirred in, and then crushed macaroons and a few spoonfuls of jam are mixed in. The mixture is filled into a mold that has first been moistened with water and coated with sugar, and frozen.
How long does it take?: The stated total time is about 320 minutes (a little over 5 hours), most of it freezing time. The recipe makes 6 servings.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 510.

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