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Champagne Frappe

Name: Champagne Frappe
Yield: 12 servings
Ingredients: One dozen oranges; 1% dozen lemons; 1 pint of Maraschino cherries; 2 pints of Apollinaris water; % pint of rum; ^ pint of good whisky; 1 pint of champagne; 1 quart of water; 1 pint of sugar

From Kentucky receipt book, 1903

Serves 12

Presented as published in 1903. 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

430Calories

3 gProtein

84 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories430 kcal

Protein3.4 g

Carbohydrates84 g

Fiber9.6 g

Sugars67 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium11 mg

Potassium570 mg

Calcium143 mg

Iron1.4 mg

Magnesium38 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C175 mg

Vitamin A22 mcg

Vitamin E0.6 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate71 mcg

Choline26 mg

Caffeine0 mg

Alcohol12 g

Water525 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 182. The excerpt below is the record exactly as published.

Champagne Frappe. One dozen oranges, 1% dozen lemons, 1 pint of Maraschino cherries, 2 pints of Apollinaris water, % pint of rum, ^ pint of good whisky, 1 pint of champagne, 1 quart of water, 1 pint of sugar

Cook this with the app: pantry check, scaling, and the assistant.