vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cafe Frappe
From The bride's cook book, 1915
Serves 5
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
744Calories
4 gProtein
34 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein4 g
Carbohydrates34 g
Fiber0 g
Sugars25 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol193 mg
Sodium63 mg
Potassium275 mg
Calcium123 mg
Iron0 mg
Magnesium17 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3.8 mcg
Choline4.9 mg
Caffeine76 mg
Water305 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 42. The excerpt below is the record exactly as published.
CAFE FRAPPE % Cup White Corn Syrup 1 Quart Strong Coffee 1 Quart Cream 1 Tablespoon Cornstarch
Cook this with the app: pantry check, scaling, and the assistant.