Cafe frappe en Tasses a la Viennoise

Ingredients

• 1 quart freshly made Mocha coffee
• 1/2 pint milk
• 1/2 pint syrup
• 1 pint cream
• 1 glass of old cognac or kirsch
• and freezing salt

Method

1. 1

   Mix coffee, syrup, and boiled milk, pour into the freezer, and freeze until batter consistency.

2. 2

   Whip cream, mix three parts with iced coffee, stir in kirsch or cognac, and freeze a little longer.

3. 3

   Fill small cups, top with whipped cream, and serve quickly with finger-biscuits or small vanilla wafers.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 491. The excerpt below is the record exactly as published.

Cafe frappe en Tasses a la Viennoise — 1 quart f reshly made Mocha coffee, ^ pint milk, \ pint syrup, 1 pint cream, 1 glass of old cognac or kirsch, and freezing salt

Cook this with the app: pantry check, scaling, and the assistant.