Nut Frappe

Ingredients

• 14 envelope Knox sparkling gelatine.
• 1 cup cream.
• 4 cup cold water.
• 34 cup milk.
• ¥ cup sugar.
• White of 1 egg.
• 1 cup cooked pineapple.
• 1 cup chopped nuts.
• strawberries.

Method

1. 1

   Soak gelatine in the cold water five minutes and dissolve over hot water.

2. 2

   Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg.

3. 3

   When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts.

4. 4

   Serve ice-cold in sherbet glasses.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 52. The excerpt below is the record exactly as published.

Nut Frappe 14 envelope Knox sparkling gelatine. 1 cup cream. 4 cup cold water. 34 cup milk. ¥ cup sugar. White of 1 egg. 1 cup cooked pineapple and 1 cup chopped nuts. strawberries.

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