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Drink

Sweet Cider Frappe

A chilled beverage made by freezing sweet cider with salt and crushed ice.

From an old cookbook · modernised transcription
By Mackay, L. Gertrude. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Sweet Cider Frappe

Ingredients

Directions

  1. Pack the can in a freezer with one measure of salt mixed with three measures of crushed ice.

  2. When the can is frosted, pour in sweet cider and freeze like sherbet.

  3. Serve with roast turkey or immediately after it.

By Mackay, L. Gertrude. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Sweet cider (in the method)
Forms the frappe itself, with its sugars keeping the frozen texture soft and scoopable.
Crushed ice
Melts with the salt into a brine far colder than ice alone, so the can freezes.

The step that matters

Pouring the cider once the can is frosted. Pouring too early means the cider is not yet cold enough, so it freezes slowly and unevenly. Wait until the can is frosted, which shows the brine has chilled the metal, before adding the cider.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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