vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Frappe
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
846Calories
9 gProtein
60 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein9 g
Carbohydrates60 g
Fiber0 g
Sugars53 g
Total Fat65 g
Saturated Fat37 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol188 mg
Sodium68 mg
Potassium263 mg
Calcium185 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus163 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.2 mcg
Choline12 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.
Cherry Frappe Dissolve one tablespoon gelatine and one half cup of sugar in one half cup of milk. When cool add one cup of finely crushed cherries. Whip three-fourths of a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.