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The 1918 Fanny Farmer Cookbook
Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze
to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé
glasses and garnish with candied pineapple.
4
3
Cardinal Punch
4
2
2
cups water
1
/3 cup lemon juice
cups sugar
1
/4 cup brandy
/3 cup orange juice
1
/4 cup Curacoa
1
/4 cup tea infusion
Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and
continue freezing. Serve in frappé glasses.
4
4
Punch Hollandaise
4
1
cups water
Rind one lemon
1/3 cups sugar
1
can grated
pineapple
1
/3 cup lemonjuice
1
/4 cup brandy
2
tablespoons gin
Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool,
strain,
freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate
covered with a doiley.
4
5
Victoria Punch
3
1/2 cups water
Grated rind two
oranges
cups sugar
cup angelica wine
/2 cup lemon
2
1
1
juice
1
cup cider
/2 cup orange
juice
1
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
508
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