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Chocolate Frappé
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 11
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
623Calories
3 gProtein
87 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein2.6 g
Carbohydrates87 g
Fiber0.3 g
Sugars84 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0 g
Cholesterol89 mg
Sodium51 mg
Potassium169 mg
Calcium113 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A7.4 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline0 mg
Caffeine0.8 mg
Water346 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 105. The excerpt below is the record exactly as published.
CHOCOLATE FRAPPfi. small goblets, in the sherbet cups; also in speci- 3 quarts water, i quart cream, 2 lbs. sugar, ^^^ prepared forms and frozen cups; also in I lb. powdered cocoa or chocolate, vanilla
Cook this with the app: pantry check, scaling, and the assistant.