Frozen Apple Float

Name: Frozen Apple Float
Ingredients: Whites of 3 eggs, beaten stiff; 2 cups sweetened apple sauce; 2 cups stiffly beaten cream

From Anson County cook book, 1928

— Mrs. R. E. Little, Jr.

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 40. The excerpt below is the record exactly as published.

FROZEN APPLE FLOAT Whites of 3 eggs, beaten stiff 2 cups sweetened apple sauce 2 cups stiffly beaten cream

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