White Wine Frappé

Ingredients

• 2 quarts wine
• 2 quarts water
• 1^ lbs. sugar
• the juice of 6 lemons
• 4 oranges cut in slices

Method

1. 1

   Mix wine and water and lemon juice cold with the sugar; ice in a bowl, same as in No.

2. 2

   778, and serve with a slice of orange.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 106. The excerpt below is the record exactly as published.

1^ lbs. sugar, 1° "'her places, . light sherbet is used for 6 oranges cut in slices, a few sticks of cinnamon. P"°<=tes. which require no additional meringue, 4 lemons. adding the liquors only. Make sugar and water into a hot syrup and let }^ ''^^^ ^™ ^^^- ^^^ ^° each gallon of ice after infuse with the cinnamon for one hour. Let cool '' '^ frozen an Italian Meringue (see No. 95), or and mix with the lemon juice and wine. Strain anoAer cold meringue made from six to eight into punch bowl, which should have a large piece ^'^''^s of eggs and one pound of powdered sugar; of ice in il to cool the contents, and serve with a °' ^^^ ^^^ amount of sugar in syrup form. The slice of orange in each glass. liquors should be added gradually, otherwise it 770 -WHITE WINE FRAPPfe T"^*^ ''^"'^ ^^^ '"^ '° "^'' *°° '■^P''^'y- t" '" 779. WHllJi WlJNh. ±.KAPPE. pfjg^ required to freeze the Punch for a short 2 quarts wme 2 quarts water. i}i lbs. sugar, time after the liquors are added, this causes much the juice of 6 lemons, and 4 oranges cut in slices

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