Nut frappe

Yield: 12 servings

Measure Ingredient
½ tablespoon Gelatine
¼ cup Cold water
½ cup Sugar
1 cup Pineapple cooked or canned
1 cup Strawberries
1 cup Cream
¾ cup Milk
1 cup Chopped nuts
1 \N Egg white

This was the RODIER wedding dessert Aug 1, 1927.

Soak gelatine in cold water 5 min. Dissolve over hot water. Add dissolved gelatine to whipped cream, milk and sugar. Stir in beaten egg white. When cold, add pineapple and strawberries chopped in small pieces, and chopped nuts. Serve cold in sherbet glasses.

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