Nut Frappe

12 Servings

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Nut Frappe Ingredients

1/2 tb Gelatine	1 c Cream
1/4 c Cold water	3/4 c Milk
1/2 c Sugar	1 c Chopped nuts
1 c Pineapple cooked or canned	1 Egg white
1 c Strawberries

Instructions for Nut Frappe

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized