Cranberry Frappe
From A text-book of cooking, 1915
Serve with roast chicken or turkey, or as a dessert.
Presented as published in 1915. 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
2226Calories
4 gProtein
578 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2226 kcal
Protein3.7 g
Carbohydrates578 g
Fiber23 g
Sugars528 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium47 mg
Potassium612 mg
Calcium105 mg
Iron2.2 mg
Magnesium53 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C132 mg
Vitamin A18 mcg
Vitamin E7.6 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline36 mg
Caffeine0 mg
Water1530 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 126. The excerpt below is the record exactly as published.
CRANBERRY FRAPPE 1 quart (1 pound) cranberries 4 cupfuls water 2J cupfuls sugar Juice 1 large lemon
Cook this with the app: pantry check, scaling, and the assistant.