vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Frappee
From The new practical housekeeping, 1890
Serves 1
This adds a frothy texture.
Presented as published in 1890. 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
429Calories
38 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium426 mg
Potassium414 mg
Calcium168 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 158. The excerpt below is the record exactly as published.
Lemon Frappee add the whipped whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.