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Parfait Tutti-Frutti

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. 1

    Whip the egg yolks

    Whip the egg yolks and powdered sugar pale and thick.

  2. 2

    Combine

    Fold in the stiffly whipped cream, the crushed macaroons, and a few tablespoons of jam or preserved fruit.

  3. 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 Freezing in ice and salt has been replaced by a freezer.

In stores now

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

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

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 510) → Modernised~91% of the text changedremovedadded
1/2 l. fløte 5 dl kremfløte (stivpisket). 60 gr. melis g melis. 3 eggeblommer stk eggeplommer. 100 g makroner (knust). 3 ss syltetøy eller syltede frugter. Eggeblommerne frukter (det man har). sukker til å strø i formen. Visp eggeplommer og sukkeret vispes, irøres melis lyst og tykt.. Vend inn den stivvispede fløte, stivpiskede fløten, de knuste makroner samt nogen skeer syltetøi — hvad man har. Fyldes makronene og noen spiseskjeer syltetøy eller syltede frukter.. Fyll blandingen i vætet, sukkerstrøet form; fryses. en form som er fuktet med vann og strødd med sukker, og frys i 4–5 timer. Hvelv rett før servering.

Note on Modernised

Mengder av makroner og syltetøy er anslått, siden originalen bare skriver «makroner» og «nogen skeer syltetøi». Frysing i is og salt er erstattet av fryser.

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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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