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Ginger Frappe
From The Institute cook book, 1913
Serves 4
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
122Calories
0 gProtein
31 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein0 g
Carbohydrates31 g
Fiber0.1 g
Sugars31 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium615 mg
Calcium93 mg
Iron2 mg
Magnesium104 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.8 mcg
Choline5.8 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.
GINGER FRAPPE 1/2 cup molasses 1 tablespoon lemon juice 1 quart water ^ 1/2 teaspoon powdered ginger
Cook this with the app: pantry check, scaling, and the assistant.