Coffee Frappe No. 1

Ingredients

• 4 quarts of strong black coffee
• 2 lbs. of sugar
• 6 lemons

Method

1. 1

   Prepare like the other Frappes, and flavor lightly vanilla; or with rum, cognac or kirschwasser.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 105. The excerpt below is the record exactly as published.

6 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.

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