Boston Evening Globe, Boston, Massachusetts July 03 1920, page 8
Here is my recipe for coffee frappe. Put 2 ounces of finely pounded fresh roasted coffee into a pint of milk with 6 ounces of loaf sugar; let it boil, then leave it to get cold; strain it on the yolks of 6 eggs in a double boiler and stir on the fire till the custard thickens; when quite cold work into it a gill and a half of whipped cream; freeze the mixture; then fill the mold and keep on ice until the time of serving. – Hubby’s Chum
Coffee Bavarian Cream
Soften 1/2 box of gelatin in 1/2 cup cold water. Add 2 cups boiling strong black coffee, a dash of salt and 3/4 cup sugar and stir until dissolved. Strain, cool and stir over cracked ice until the mixture begins to thicken. Fold in 2 cups of whipped cream and turn into a wet mold. When ready to serve, unmold after it becomes firm, with sponge or delicate cake. – Ellen May.