vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frappe
From The Henderson cook book, 1914
Serves 6
Presented as published in 1914. 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
292Calories
2 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein2 g
Carbohydrates75 g
Fiber1.6 g
Sugars68 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium49 mg
Potassium76 mg
Calcium27 mg
Iron1.7 mg
Magnesium5.7 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline3.6 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.
FRAPPE. One quart sweet milk, juice 3 lemons, 1 pint sugar, 1 tablespoon gelatine dissolved in % cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.