vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frappe for a Large Crowd
From How we cook in Tennessee .., 1906
Serves 20
Recipe by Mrs. Bailey Cantrell.
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
189Calories
4 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein4.4 g
Carbohydrates50 g
Fiber11 g
Sugars34 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.6 mg
Potassium756 mg
Calcium162 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C238 mg
Vitamin A37 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate111 mcg
Choline34 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 20 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.
Two dozen lemons, three dozen oranges, three cans sliced pineapple, and six quart bot- tles of Apolinaris water. Make a very sweet lemonade, chop oranges and pinapple, and pour lemonade over it; let it stand until ready for use, then pour Apollinaris water in, using a large lump of ice. Flavor with sherry
Cook this with the app: pantry check, scaling, and the assistant.