vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frappe
From Delta Gamma cook book, 1922
Serves 30
Presented as published in 1922. 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
276Calories
5 gProtein
75 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein4.7 g
Carbohydrates75 g
Fiber12 g
Sugars53 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.1 mg
Potassium730 mg
Calcium150 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C245 mg
Vitamin A26 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate92 mcg
Choline31 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 95. The excerpt below is the record exactly as published.
Frappe 6 dozen lemons 3 dozen oranges 6 cans grated pineapple 2 boxes strawberries or large bottle maraschino cherries 173^ pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.