Recipes For Making Frappes
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 748 of 825.
Frappes Recipe
These ices are served half frozen (an icy granular texture is preferred); to insure this, no gelatine is used and sugar instead of syrup is usually employed. Equal measures of ice and salt also tend to secure this condition. Serve from a punch bowl in cups. Cider frappé is sweet cider half frozen.
Coffee Frappe Recipe
Dissolve three fourths cup of sugar in a quart of clear black coffee and freeze. Serve in frappé cups or glasses with whipped cream as a garnish. A forcing-bag with star tube is of assistance in placing the cream.
Cranberry Frappe Recipe
Boil one quart of cranberries in a pint of water five or six minutes and strain through a coarse cheesecloth; add the juice of two lemons and enough syrup, registering 28° by the syrup gauge, to bring the density of the mixture when well blended to 20°. Freeze to a mush. Serve in cups either with or after roast turkey.
Cantaloupe Frappe Recipe
3 pints of cantaloupe pulp. The juice of three lemons or 1/2 cup of lemon juice. 2 cups of sugar.
Mix the pulp, sugar and lemon and pass through a very fine sieve. Freeze as usual. Serve from glass cups, or from the chilled rind of the melon shaped into a basket.