Fruit Frappe

Name: Fruit Frappe
Ingredients: One can of shredded pineapple; six oranges, peeled and shredded; three lemons, (shredded,); half bottle maraschino cherries; sugar to taste; three pints of water

From The housewife's aid, 1950

Presented as published in 1950. 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

601Calories

13 gProtein

157 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories601 kcal

Protein13 g

Carbohydrates157 g

Fiber34 g

Sugars110 g

Total Fat2.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium49 mg

Potassium2384 mg

Calcium555 mg

Iron2.9 mg

Magnesium146 mg

Phosphorus199 mg

Zinc0.9 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C734 mg

Vitamin A122 mcg

Vitamin E2.4 mg

Vitamin K0.1 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.3 mg

Folate357 mcg

Choline106 mg

Caffeine0 mg

Water2625 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 15. The excerpt below is the record exactly as published.

FRUIT FRAPPE One can of shredded pineapple, six oranges, peeled and shred- ded, three lemons, (shredded,) half bottle maraschino cherries, sugar to taste, three pints of water

Cook this with the app: pantry check, scaling, and the assistant.