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Nut Frappe
Nut Frappe Category:     Desserts 
Views:     1073 
Ingredients And Procedures

1/2 tb Gelatine

1/4 c Cold water

1/2 c Sugar

1 c Pineapple cooked or canned

1 c Strawberries

1 c Cream

3/4 c Milk

1 c Chopped nuts

1 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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