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Coffee Frappe No. 2
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
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
695Calories
3 gProtein
80 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein2.6 g
Carbohydrates80 g
Fiber0 g
Sugars75 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium29 mg
Potassium212 mg
Calcium76 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3.9 mcg
Choline5.1 mg
Caffeine79 mg
Water264 g
Estimated from matched ingredients across 12 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.
COFFEE FRAPPfe. No. 2. ^""^ ^»* ^''^es of pineapple. Take five pints of strong coffee, three pints of cream, and two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.