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Grape Frappe
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
480Calories
1 gProtein
122 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein0.5 g
Carbohydrates122 g
Fiber0 g
Sugars119 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium113 mg
Calcium23 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8.9 mcg
Choline0.8 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.
GRAPE FRAPPE 4 cups water 2 cups grape juice 2 cups sugar 28 cup orange juice 4 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.