Recipe: Cider Frappe

A delightful addition to a Thanksgiving dinner is cider frappé. It should be served with the dinner course rather than as a dessert.

CIDER FRAPPÉ
(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)

Recipe: Mrs. Hill’s Cocoa Frappe

Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three quarts and a half of milk scalded with cinnamon bark; cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.—Janet McKenzie Hill—Ladies’ Home Journal.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Cherry Frappe

No more attractive frappé can be served than that flavored with cherries and colored with a pink coloring. It is very refreshing and adds much to the meal in which it is served.

Cherry Frappé (Sufficient to Serve Six)

  • 1 c. sugar
  • 1 c. water
  • 2 lemons
  • 1 c. cherries, chopped
  • 1-1/2 c. juice from canned sour cherries
  • Pink coloring

Add the sugar to the water and cook until the sugar is dissolved. Cool, add the juice of the lemons, the chopped cherries, cherry juice, and sufficient pink coloring to make the mixture a pale pink. Freeze.

Recipe: Cranberry Frappe

To the dinner course of a meal in which chicken, turkey, duck, or other fowl is served, cranberry frappé is often added. It may be used in place of the cranberry jelly and will be found to be a delightful change.

Cranberry Frappé

(Sufficient to Serve Six)

  • 1 qt. cranberries
  • 3 c. water
  • 2 c. sugar
  • 2 lemons

Put the cranberries to cook with the water. When all the berries have become soft, force them through a colander, add the sugar, and put over the fire to cook until the sugar is completely dissolved. Remove from the fire and cool, add the juice of the lemons, and freeze.

Year 1928