vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Grape Frappe
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
407Calories
10 gProtein
93 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein9.6 g
Carbohydrates93 g
Fiber0 g
Sugars50 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium36 mg
Potassium2013 mg
Calcium95 mg
Iron2.5 mg
Magnesium190 mg
Phosphorus172 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)16 mg
Folate0 mcg
Choline58 mg
Caffeine1780 mg
Water496 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 169. The excerpt below is the record exactly as published.
one quart of water with half a cup of sugar, add four ounces of ground coffee, and set at the side of the stove for ten minutes. Strain, and when cold add the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.