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Grape-Fruit Frappe

Name: Grape-Fruit Frappe
Yield: 4 servings
Ingredients: 1 quart water; 1 1/2 cups grape-fruit juice; 2 cups sugar; 1 1/2 cups lemon juice

From The Institute cook book, 1913

Serves 4

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

444Calories

1 gProtein

115 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories444 kcal

Protein0.8 g

Carbohydrates115 g

Fiber0.4 g

Sugars111 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium10 mg

Potassium250 mg

Calcium22 mg

Iron0.3 mg

Magnesium19 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C71 mg

Vitamin A0.9 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate28 mcg

Choline12 mg

Caffeine0 mg

Water405 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.

GRAPE-FRUIT FRAPPE 1 quart water 11/2 cups grape-fruit juice 2 cups sugar 11/2 cups lemon jtjice

Cook this with the app: pantry check, scaling, and the assistant.