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Oafe Frappe
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
683Calories
4 gProtein
17 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein4 g
Carbohydrates17 g
Fiber0 g
Sugars10 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol193 mg
Sodium42 mg
Potassium275 mg
Calcium119 mg
Iron0 mg
Magnesium17 mg
Phosphorus112 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3.8 mcg
Choline4.9 mg
Caffeine76 mg
Water297 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 178. The excerpt below is the record exactly as published.
Oafe Frappe. One quart of cream, 1 quart of coffee, 2 tumblers granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.