Maple Parfait

Maple season is here. Give this a try. I made a bowl full and have found it to be especially good when more maple syrup is poured over it and some nuts are sprinkled on top.
Maple Parfait Recipe
Della M. Dunsmoor Merritt (1883-1982) was Henry Merritt’s mother. This recipe was found in an autograph book. The owner of the book and the date are unknown but the owner chose to have her friends write recipes instead of the usual poem or other sentiment.

In case you have difficulty reading the original:

Maple Parfait

4 eggs
1 cup maple syrup
1 pint sweet cream
Beat eggs slightly. Pour on slowly the hot syrup. Cook in double boiler until very thick, stirring constantly.

Strain, cool and add the cream, beaten stiff. Would pack in ice with salt. Let stand 3 hours.                            Della M. D. Merritt

Undated News Clipping

It is safe to say that our western friends, who for many years have depended on this town for their maple sugar, will look in vain for it this year. A large number of the maple orchards have been ruined by the forest caterpillars, and been cut into stove wood. Farmers, who have had in years gone by from one to two tons of sugar, or its equivalent in syrup, for New England and western friends, will have little, if any, for their own use. More than this, the season for sugar making is getting late, and still the snow’s reported from 3 to 4 feet deep in the woods. We doubt very much if there will be honest syrup made to run the usual number of church socials. The truth is, sugar-making has become a lost art, where, a few years ago, it furnished our farmers with a source of no inconsiderable income.

Reprinted from the March 2007 Hartland Historical Society Newsletter

Comments are closed.