Grape Frappe
From Lillian Massey school recipes, 1913
Grape jam or grape jelly may be used; use 15 qts. water, } c. sugar, 14 ¢. jam or jelly, and + c. lemon juice.
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
760Calories
2 gProtein
186 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein2.1 g
Carbohydrates186 g
Fiber0.2 g
Sugars172 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium59 mg
Potassium442 mg
Calcium105 mg
Iron0.4 mg
Magnesium71 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C361 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline3.2 mg
Caffeine0 mg
Water1621 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.
GRAPE FRAPPE. 1 qt. water. 3c. grape juice. 13 c. sugar. + e. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.