Grape Frappe
From Lillian Massey school recipes, 1913
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
218Calories
4 gProtein
48 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein3.9 g
Carbohydrates48 g
Fiber2.6 g
Sugars9.8 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium539 mg
Potassium88 mg
Calcium156 mg
Iron16 mg
Magnesium18 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.
GRAPE FRAPPE. i c. boiling water. 3 tbsp. grape juice. 14 tbsp. sugar. # tsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.