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Cranberry Frappe
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
650Calories
2 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein2.1 g
Carbohydrates167 g
Fiber4.1 g
Sugars155 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium56 mg
Potassium109 mg
Calcium32 mg
Iron1.7 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A3 mcg
Vitamin E1.3 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.5 mcg
Choline7.1 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 72. The excerpt below is the record exactly as published.
CRANBERRY FRAPPE. Cranberries, 1 quart. Lemon, 1. Sugar, 2 pounds. Gelatine, 1 tablespoon. Water, 1 quart. Boiling water, i/2 cup
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