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Grape Frappe
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
430Calories
3 gProtein
109 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein2.5 g
Carbohydrates109 g
Fiber5.8 g
Sugars101 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium499 mg
Calcium111 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C173 mg
Vitamin A26 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate77 mcg
Choline21 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 73. The excerpt below is the record exactly as published.
GRAPE FRAPPE. Sugar, 1 cup. Grape juice, 1 cup. Water, 2 cups. Oranges, 4. Lemon juice, 4 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.