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Cranberry Frappe
From How we cook in Tennessee .., 1906
Serves 8
Recipe by Mrs. J. M. Parker.
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
489Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein2 g
Carbohydrates129 g
Fiber8.6 g
Sugars110 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.9 mg
Potassium289 mg
Calcium48 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A5.5 mcg
Vitamin E2.1 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline14 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 8 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.
Cranberry Frappe. — Boil two quarts of cranberries in two pints of water ten minutes, strain through a coarse cheese cloth, add two pints of sugar (one and one-half would be enough) and stir and boil until the sugar is dissolved, when cold add the strained juice of ten lemons
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