Café Frappé

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • White 1 egg.
  • ½ cup cold water.
  • ½ cup ground coffee.
  • 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 boil one minute; place on back of range ten minutes; strain, add sugar, cool, and freeze as Pineapple Frappé. Serve in frappé glasses, with whipped cream, sweetened and flavored.