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Cafe Frappe
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
528Calories
2 gProtein
70 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein1.9 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
Sodium799 mg
Potassium193 mg
Calcium54 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate4.7 mcg
Choline6.2 mg
Caffeine95 mg
Water281 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 115. The excerpt below is the record exactly as published.
Cafe Frappe 3 cups coffee 1 cup cream 1 cup sugar | teaspoon salt Freeze to consistency of mush. Serve in frappe glasses with whipped cream on top. Orange Frappe 1 cup sugar 1 cup orauge juice 2 cups water pulp of four oranges 4 tablespoons lemon juice Boil sugar and water five minutes, add other ingredients, and freeze to a mush. Serve with orange syrup and sprinkle with candied orange peel, finely chopped. Grape Frappe Substitute one cup grape juice for orange juice, and freeze to a mush. CHAPTER XVI BEVERAGES French Chocolate 2 squares Lowney's Premium 3 cups milk scalded Chocolate J cup ground coffee 5 cup boiling water 2 tablespoons sugar 1 teaspoon salt
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