Party
Café frappé
Marion Harland’s original method for Café frappé, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put two cupfuls of finely-ground coffee into a large French coffee-pot, or biggin, and pour upon it two quarts of boiling water.
- Repeat this process four times, then pour the clear coffee into a bowl, and stir into it two large cupfuls of granulated sugar.
- Stir until the sugar is dissolved and set aside to cool.
- When cold, add the unbeaten whites of two eggs, turn into a freezer and grind until frozen, but still rather soft.
Historical transcription
Source method
- 1
Put two cupfuls of finely-ground coffee into a large French coffee-pot, or biggin, and pour upon it two quarts of boiling water. When this has dripped through the strainer, pour it into a pitcher and turn it back into the strainer. Repeat this process four times, then pour the clear coffee into a bowl, and stir into it two large cupfuls of granulated sugar. Stir until the sugar is dissolved and set aside to cool. When cold, add the unbeaten whites of two eggs, turn into a freezer and grind until frozen, but still rather soft. When turned into a glass it should be of about the consistency of soft snow. This rule of consistency applies to all these frozen beverages.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.