Cafe Frappe
From The home science cook book, 1902
Use equal parts of salt and ice for freezing.
Presented as published in 1902. 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
590Calories
1 gProtein
150 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein1.1 g
Carbohydrates150 g
Fiber0 g
Sugars151 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium467 mg
Calcium20 mg
Iron0.2 mg
Magnesium29 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate19 mcg
Choline25 mg
Caffeine379 mg
Water941 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Cafe Frappe. Dissolve three-fourths cup of sugar in a quart of coffee
Cook this with the app: pantry check, scaling, and the assistant.