A standard rule for the plain Frappfe is about
two pounds of sugar to one gallon of water, and
sufficient fruit juice and flavor to make a good
lemonade.
CHOCOLATE, COFFEE AND TEA SHER-
BET are also served as a Frapp^; also combi-
nation Frappes which have three or four kinds of
fruit floating in the Frapp6.
They are best prepared cold, like the Granitos.
When the mixture is ready, put it in a packing
can in ice and salt; but use very little salt, so the
ice freezes only lightly. It should have only a few
fine ice crystals floating in it when ready to serve.
On short notice, mix even parts of fruit ice and
water, add a little more lemon juice or acid, and
serve.
On some occasions Frappes are also served as
a cup, in which case they contain wine or
liquors, or both, in combination with fruit juices.
They are in fact cold punches, but are served in
disguise where something with a stick in it is re-
quired. Very little sugar is used in these cups.
The mixtures are not frozen, they are made in
large bowls or pitchers, and cooled with a piece
of ice floating in it.
771.— LEMON FRAPPE.
I gallon water, 2 lbs. sugar, 12 to 16 lemons✪ Lemon Frappe.
Prepare and freeze as directed above.
772.— ORANGE FRAPPfe.
I gallon water, 2 lbs. sugar, 12 oranges, 6 lemons✪ Orange Frappe.
Prepare as directed. Peel and cut six of the
oranges in thin slices, remove the seeds and serve
one piece floating in each glass.
773.— PINEAPPLE FRAPP6.
I gal. water, 2 lbs. sugar, 2 pt. cans grated pineapple
I pt. can sliced pineapple, 6 lemons✪ Pineapple Frappe.
Prepare the lemonade with lemon juice, water
and sugar; strain and serve with one slice of pine-
apple in each glass.
774.— STRAWBERRY FRAPPfi.
RASPBERRY FRAPPfi.
3 quarts water, i quart fruit juice, 2 lbs. sugar✪ Strawberry Frappe.
Make tart with lemon or orange juice, or use
PAUL RICHARDS* BOOK OF BREADS, CAKES. PASTRIES, ICES AND SWFBTUEATS. 89
86me citric acid in solution. Serve with a few for an hour; cool, add wine, rum and orange juice.
whole berries floating in the cups; or add some Ice in a bowl and serve.
sliced oranges. Other fruit Frapp^s may be made g^^ CATAWBA CUP
in the same proportions. 3 q„^,t^ ^^j^^;^_ ^ ^^^^^ ^^^^^^ ^ p.^^ ^_.^^^_
775. — COFFEE FRAPPfi. No. i. i fresh pineapple or 2 cans sliced pineapple,
4 quarts of strong black coflee, 2 lbs. of sugar, the juice of 4 lemons and 4 oranges, i lb. sugar.
6 lemons. Dissolve the sugar cold with the wine and water;
Prepare like the other Frapp^s, and flavor pare and core the pineapple and cut in thin slices;
lightly vanilla; or with rum, cognac or kirsch- add this to the liquids, also the juice of oranges
wasser. and lemons and the arrac. Ice like a f rapp^, and
77S A.— COFFEE FRAPPfe. No. 2. ^""^ ^»* ^''^es of pineapple.
Take five pints of strong coffee, three pints of
cream, and two pounds of sugar✪ Coffee Frappe No. 2. 783— FROZEN PUNCHES.
Freeze like other Frapp^s and serve. These punches are made and frozen like the
yyg. COFFEE GLACfi. water ices, and should have a rich flavor of fruit
Serve sweetened and iced black coffee with a ^^^ ''q»ors and plenty of sweetness. Being made
spoonfulof Coffee or Vanilla Ice Cream in a large °* "'^^ "=^^ ^''^ ^^^ addition of liquors, they
slass. cannot be frozen very hard. They are served in
y77_ CHOCOLATE FRAPPfi. small goblets, in the sherbet cups; also in speci-
3 quarts water, i quart cream, 2 lbs. sugar, ^^^ prepared forms and frozen cups; also in
I lb. powdered cocoa or chocolate, vanilla✪ Chocolate Frappé. "^'"""^ ''^"'' baskets.
Make the cocoa with the sugar and water into , ^ ""^^ ^^'"°° ^" "'"> °°'y ^ ^^^'^ ^^^""^ °*
syrup; cool, add cream and vanilla flavor; freeze '^°\°°f' °' ^ <:°°^bmation of several fruit ices is
as usual. " ^ ™^'' caterers as the foundation for the
778 —CLARET FRAPP6 difierent frozen punches. An Italian or other
ICED PUNCH * meringueisadded, also the liquors, before serving. ✪ Claret Frappé
Page 105 · 9 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
A standard rule for the plain Frappfe is about
two pounds of sugar to one gallon of water, and
sufficient fruit juice and flavor to make a good
lemonade.
CHOCOLATE, COFFEE AND TEA SHER-
BET are also served as a Frapp^; also combi-
nation Frappes which have three or four kinds of
fruit floating in the Frapp6.
They are best prepared cold, like the Granitos.
When the mixture is ready, put it in a packing
can in ice and salt; but use very little salt, so the
ice freezes only lightly. It should have only a few
fine ice crystals floating in it when ready to serve.
On short notice, mix even parts of fruit ice and
water, add a little more lemon juice or acid, and
serve.
On some occasions Frappes are also served as
a cup, in which case they contain wine or
liquors, or both, in combination with fruit juices.
They are in fact cold punches, but are served in
disguise where something with a stick in it is re-
quired. Very little sugar is used in these cups.
The mixtures are not frozen, they are made in
large bowls or pitchers, and cooled with a piece
of ice floating in it.
771.— LEMON FRAPPE.
I gallon water, 2 lbs. sugar, 12 to 16 lemons.
Prepare and freeze as directed above.
772.— ORANGE FRAPPfe.
I gallon water, 2 lbs. sugar, 12 oranges, 6 lemons.
Prepare as directed. Peel and cut six of the
oranges in thin slices, remove the seeds and serve
one piece floating in each glass.
773.— PINEAPPLE FRAPP6.
I gal. water, 2 lbs. sugar, 2 pt. cans grated pineapple
I pt. can sliced pineapple, 6 lemons.
Prepare the lemonade with lemon juice, water
and sugar; strain and serve with one slice of pine-
apple in each glass.
774.— STRAWBERRY FRAPPfi.
RASPBERRY FRAPPfi.
3 quarts water, i quart fruit juice, 2 lbs. sugar.
Make tart with lemon or orange juice, or use
PAUL RICHARDS* BOOK OF BREADS, CAKES. PASTRIES, ICES AND SWFBTUEATS. 89
86me citric acid in solution. Serve with a few for an hour; cool, add wine, rum and orange juice.
whole berries floating in the cups; or add some Ice in a bowl and serve.
sliced oranges. Other fruit Frapp^s may be made g^^ CATAWBA CUP
in the same proportions. 3 q„^,t^ ^^j^^;^_ ^ ^^^^^ ^^^^^^ ^ p.^^ ^_.^^^_
775. — COFFEE FRAPPfi. No. i. i fresh pineapple or 2 cans sliced pineapple,
4 quarts of strong black coflee, 2 lbs. of sugar, the juice of 4 lemons and 4 oranges, i lb. sugar.
6 lemons. Dissolve the sugar cold with the wine and water;
Prepare like the other Frapp^s, and flavor pare and core the pineapple and cut in thin slices;
lightly vanilla; or with rum, cognac or kirsch- add this to the liquids, also the juice of oranges
wasser. and lemons and the arrac. Ice like a f rapp^, and
77S A.— COFFEE FRAPPfe. No. 2. ^""^ ^»* ^''^es of pineapple.
Take five pints of strong coffee, three pints of
cream, and two pounds of sugar. 783— FROZEN PUNCHES.
Freeze like other Frapp^s and serve. These punches are made and frozen like the
yyg. COFFEE GLACfi. water ices, and should have a rich flavor of fruit
Serve sweetened and iced black coffee with a ^^^ ''q»ors and plenty of sweetness. Being made
spoonfulof Coffee or Vanilla Ice Cream in a large °* "'^^ "=^^ ^''^ ^^^ addition of liquors, they
slass. cannot be frozen very hard. They are served in
y77_ CHOCOLATE FRAPPfi. small goblets, in the sherbet cups; also in speci-
3 quarts water, i quart cream, 2 lbs. sugar, ^^^ prepared forms and frozen cups; also in
I lb. powdered cocoa or chocolate, vanilla. "^'"""^ ''^"'' baskets.
Make the cocoa with the sugar and water into , ^ ""^^ ^^'"°° ^" "'"> °°'y ^ ^^^'^ ^^^""^ °*
syrup; cool, add cream and vanilla flavor; freeze '^°\°°f' °' ^ <:°°^bmation of several fruit ices is
as usual. " ^ ™^'' caterers as the foundation for the
778 —CLARET FRAPP6 difierent frozen punches. An Italian or other
ICED PUNCH * meringueisadded, also the liquors, before serving.