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The 1918 Fanny Farmer Cookbook
one−half
hours, and serve in glasses.
3
5
Café Frappé
White 1 egg
/2 cup ground coffee
/2 cup cold water
1
1
4
cups boiling water
1
cup sugar
Beat white of egg slightly, add cold water, and mix with coffee turn into scalded coffee−pot,
add
boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar,
cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream,
sweetened and flavored.
3
3
3
6
7
8
Cranberry Frappé
quart cranberries
1
2
2
cups sugar
cups water
Juice 2 lemons
Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon
juice, and freeze to a mush, using equal parts of ice and salt.
Grape Frappé
cups water
4
2
2
cups grape juice
cups sugar
2
/3 cup orange juice
1
/4 cup lemon juice
Prepare and freeze same as Pineapple Frappé.
Pomona Frappé
1/2 cups sugar
1
4
1
quart sweet cider
cups water
2
cups orange juice
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
506
Page
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