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Champagne Frappe
From The art of German cooking and baking, 1922
Serves 8
Quantity for 8 Persons.
Presented as published in 1922. 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
214Calories
2 gProtein
50 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein1.6 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium20 mg
Potassium21 mg
Calcium9.6 mg
Iron0.3 mg
Magnesium2.6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 131. The excerpt below is the record exactly as published.
CHAMPAGNE FRAPPE. Quantity for 8 Persons. 1 pt. of water Juice of 1% lemons or to taste Whites of 2 eggs 2 cups of sugar 1 bottle of champagne
Cook this with the app: pantry check, scaling, and the assistant.