vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cafe Frappe
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
529Calories
2 gProtein
70 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein2 g
Carbohydrates70 g
Fiber0 g
Sugars67 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium23 mg
Potassium232 mg
Calcium55 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus54 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate6.3 mcg
Choline8.2 mg
Caffeine126 mg
Water359 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.
1 quart clear coffee 1 cup sugar 1 cup thin cream
Cook this with the app: pantry check, scaling, and the assistant.