Nut Frappe

Ingredients

• One-half envelope Knox Sparkling Gelatine
• 1% cup cold water
• %4 cup sugar
• I cup cooked pineapple and strawberries
• I cup cream
• 34 cup milk
• white of I egg
• I cup chopped nuts

Method

1. 1

   Soak the gelatine in the cold water 5 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 14. The excerpt below is the record exactly as published.

NUT FRAPPE One-half envelope Knox Sparkling Gelatine, 1% cup cold water, %4 cup sugar, I cup cooked pineapple and strawberries, I cup cream, 34 cup milk, white of I egg, I cup chopped nuts

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