Title: Nut Frappe
Categories: Dessert
Yield: 12 Servings

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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