Cranberry Frappe
From The Raleigh cook book, 1907
Serve in glass cups, either with or just after roast turkey.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 37. The excerpt below is the record exactly as published.
Cranberry Frappe.—Boil one quart of cranberries in one pint of water from 5 to 6 minutes. Strain through a coarse cheese cloth, add one pint of sugar and stir and boil until the sugar is dissolved. When cold, add the strained juice of 2 lemons
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