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Oape Frappé
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
10 gProtein
93 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein10 g
Carbohydrates93 g
Fiber0 g
Sugars50 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium71 mg
Potassium2047 mg
Calcium109 mg
Iron3 mg
Magnesium193 mg
Phosphorus221 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)16 mg
Folate12 mcg
Choline131 mg
Caffeine1780 mg
Water494 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 169. The excerpt below is the record exactly as published.
OAPE FRAPPB. Mrs. T. K. Egbert, New York. Boil one quart of water with half a cup of sugar, add four ounces of ground coffee, and set at the side of the stove for ten minutes. Strain, and when cold add the white of one egg
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