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Cranberry Frappe (Alternate)
From How we cook in Tennessee .., 1906
Serves 4
Alternate recipe for cranberry frappe.
Presented as published in 1906. 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
639Calories
5 gProtein
158 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories639 kcal
Protein4.8 g
Carbohydrates158 g
Fiber8.5 g
Sugars107 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium556 mg
Potassium216 mg
Calcium174 mg
Iron17 mg
Magnesium25 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A4.5 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate70 mcg
Choline15 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 145. The excerpt below is the record exactly as published.
one teacupful of boiling water to one quart of cranberries. Boil until soft, pass through a fruit- strainer, return to the fire, and add sufficient sugar to sweeten. Cook until reduced more than half, then set aside to cool. Be- fore freezing add the juice of one large lemon, also a syrup made of one quart of boiling water and two cupfuls of granu- lated suga
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