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Coffee Frappe
From Harper's cook book encyclopædia, 1902
Serves 4
A little brandy may be stirred into the mixture just before serving, if desired.
Presented as published in 1902. 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
595Calories
5 gProtein
97 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein5 g
Carbohydrates97 g
Fiber2.6 g
Sugars57 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol60 mg
Sodium550 mg
Potassium136 mg
Calcium188 mg
Iron16 mg
Magnesium19 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.9 mg
Caffeine12 mg
Water256 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 24. The excerpt below is the record exactly as published.
Coffee Frappe. — Pour one quart of boiling water on eight large table- spoonfuls of freshly ground coffee and let it stand about ten minutes. Then strain it off, and for one quart of coffee add 8 ozs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.