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Frappe
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
Serves eighty people.
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
509Calories
3 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein3.2 g
Carbohydrates135 g
Fiber8.2 g
Sugars115 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium29 mg
Potassium491 mg
Calcium121 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C163 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline19 mg
Caffeine0 mg
Water1076 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 87. The excerpt below is the record exactly as published.
Frappe, for Eighty People. 4 doz. lemons. 14 oranges. 2 tins grated pineapple. 1 pt. apricot juice. 3 qts. sugar. 20 qts.. water
Cook this with the app: pantry check, scaling, and the assistant.