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Ginger Frappé
1/2 cup molasses 1 quart water Dissolve the molasses in the water; add the lemon juice and ginger and freeze to a soft mush. 1 tablespoon lemon juice 1/2 teaspoon powdered ginger
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Frozen Desserts › Ginger Frappé
1/2 cup molasses 1 quart water Dissolve the molasses in the water; add the lemon juice and ginger and freeze to a soft mush. 1 tablespoon lemon juice 1/2 teaspoon powdered ginger