Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Café Frappé
  Apricot Sorbet Cranberry Frappé  

Café Frappé

White 1 egg
1/2 cup ground coffee
1/2 cup cold water
4 cups boiling water
1 cup sugar

Beat white of egg slightly, add cold water, and mix with coffee turn into scalded coffee-pot, add boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored.

  Apricot Sorbet Cranberry Frappé  
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