Cranberry Frappe

Ingredients

• Roil a quart of cranberries
• in a pint of water
• Add a pint of sugar
• 1 tablespoon gelatine
• juice of 2 lemons

Method

1. 1

   Boil cranberries in water for five or six minutes; strain through cheese cloth.

2. 2

   Add sugar and boil until dissolved.

3. 3

   Add dissolved gelatine and when cold, add lemon juice.

4. 4

   Freeze and serve with roast turkey.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 49. The excerpt below is the record exactly as published.

CRANBERRY FRAPPE. Mrs. J. F. Stillwell. Roil a quart of cranberries in a pint of water five or six min- utes; strain through a cheese cloth. Add a pint of sugar and stir and boil just until the sugar is dissolved. Add i table- spoon gelatine, dissolved in cold water ; when cold add strain- ed juice of 2 lemons. Freeze and serve with roast turkey. MOUSSE. Mrs. J. F. Stillwell. ORANGE ICE. Vz pint cream, whipped. V2 teaspoon pineapple flavoring. 1 teaspoon extract almond. V2 cup sugar. Yz teaspoon vanilla. V2 cup chopped nuts. Freeze. • Mrs. Arthur Dyer. 1 dozen oranges. 1 quart sugar. 4 lemons. 1 pint cream (whipped). ■ 3 pints water. Put to boil the 3 pints water and the sugar; add the juice of oranges and lemons. When cool put into freezer; when about half frozen stir in the whipped cream. This makes about a gallon of rich ice. PINEAPPLE SHERBET. Mrs. A. P. Wolf. lYz quarts water. 2 lbs. sugar. 1 can grated pineapple. 2 lemons. 1 tablespoon arrowroot. Cook sugar and water 15 minutes or until syrup like. Make a quart of lemonade with the lemons. Dissolve arrowroot in cold water, then pour boiling water on it until clear, like 156 THE EDWARDSVILLE COOK BOOK. starch. Let it get cold, after which strain with lemonade and syrup, add pineapple, and when nearly frozen add the white of one egg. PINEAPPLE ICE. Mrs. W. H. Hall. 2 pints sugar. 3 pints water. 1 can grated pineapple. 3 eggs’ Juice of 4 lemons and grated 1 teacup flour made into thin rind of two. starch. Beat the whites of eggs stiff and add last thing. ICE CREAM. Mrs. E. B. Glass, (Intelligencer). 3 pints cream. 2 quarts new milk. 114 pints sugar. 1 tablespoon Cooper’s gelatine. Whites 2 eggs. Take the cream, milk and sugar; soak the gelatine in one pint cold water ten minutes. Place over fire, stir and remove soon as dissolved; when nearly cold beat to a froth and flavor with vanilla. Beat the whites of two eggs to a stiff froth ; add to the above and freeze. LEMON SHERBET. Mrs. L. M. Armstrong. 2 tablespoons gelatine. Juice of 10 lemons. 1 quart boiling water. 1 pint sugar. Soak the gelatine half an hour in enough water to cover; then pour over it the boiling water; add the sugar, stir over fire until it boils, set aside to cool, when cold add the lemon juice and strain. Ereeze. GRAPE SHERBET. Mrs. John D. Manley, St. Louis, Mo. 1 quart grape juice. 1 cup sugar. 2 cups orange juice. 1 white of egg. 2 teaspoons powdered sugar. ICES, SHERBETS, ETC. 157 Sweeten the grape juice to taste ; add the sugar to orange juice until sugar is dissolved, then add the grape juice, turn into freezer, and freeze. When nearly frozen, remove dasher and beat in wich a spoon the white of egg beaten light and mixed with the powdered sugar. Beat well, pack and stand away to ripen. PINEAPPLE ICE. Mrs. Louise Cullens. 1 can pineapple. 1 pint sugar. Ju'ce of 2 oranges. Juice of 3 lemons. Add the beaten white of eg ished. 1Y2 quarts water. 1 tablespoon gelatine

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