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Cranberry Frappe
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
672Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein2.3 g
Carbohydrates172 g
Fiber5.4 g
Sugars157 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium84 mg
Potassium125 mg
Calcium40 mg
Iron2.4 mg
Magnesium13 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.8 mcg
Choline9.1 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.
CRANBERRY FRAPPfi 1 teaspoon gelatine IVi cups sugar 1 pint cold water Juice of 1 lemon 1 pint cranberries 14 cup boiling water Soak the gelatine in half a cup of the cold water and cook the cranberries in the remainder. When soft press through a sieve; add sugar, lemon and the gelatine, dissolved in the boiling water. Freeze to a mush and serve with roast turkey. 238 FSSSyiVur FROZEN DESSERTS CAFE PARFAIT V2 cup cofifee 1/2 cup sugar 1
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