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Kresch Wasser Frappe
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
521Calories
2 gProtein
136 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein2.2 g
Carbohydrates136 g
Fiber6.5 g
Sugars124 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium336 mg
Calcium109 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A1.5 mcg
Vitamin E0.5 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline6.6 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 115. The excerpt below is the record exactly as published.
Kresch Wasser Frappe. 1 quart water. 1-inch stick cinnamon. 1 pound sugar. 3 whole cloves. 3 lemons. Thin peeling 1 lemon. 1 orange. Thin peeling 1 orange. V2 cup Kresch Wasser.
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