vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Frappe a la Violet
From The Swedish, French, American cook book, 1918
Serves 4
Should be more like snow, not frozen stiff.
Presented as published in 1918. 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
616Calories
4 gProtein
10 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein3.6 g
Carbohydrates10 g
Fiber0.3 g
Sugars3.1 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium37 mg
Potassium172 mg
Calcium112 mg
Iron0 mg
Magnesium11 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 476. The excerpt below is the record exactly as published.
one and a half pints of cream, sweeten with sugar, flavor with vanilla. Put in a freezer, pack in ice and salt, stir once or twice with a spoon so that it freezes even. It should never be frozen stiff — should be more like snow. Put in glasses, pour on a spoonful of maraschino and arrange about four or five maraschino cherries
Cook this with the app: pantry check, scaling, and the assistant.