A delightful addition to a Thanksgiving dinner is cider frappé. It should be served with the dinner course rather than as a dessert.
(Sufficient to Serve Six)
- 1/4 c. water
- 1/2 c. sugar
- 1 qt. cider
- 2 lemons
Place the water and sugar over the fire and cook until the sugar is dissolved. Cool and then add the sirup to the cider and the juice of the lemons. Freeze.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)