Orange Frappe
From The Federation cook book, 1910
Before serving, put a maraschino cherry on top of each glass of frappe.
Presented as published in 1910. 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
398Calories
7 gProtein
92 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein7.4 g
Carbohydrates92 g
Fiber8.6 g
Sugars73 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.8 mg
Potassium1552 mg
Calcium197 mg
Iron0.7 mg
Magnesium89 mg
Phosphorus144 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C342 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate251 mcg
Choline30 mg
Caffeine0 mg
Water984 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 27. The excerpt below is the record exactly as published.
Orange Frappe Peel sweet oranges and chop the fruit very fine, remov- ing all seeds and bits of membrane. Add sugar to taste FEDERATION COOK BOOK 89 and to a pint of the orange juice and pulp a half pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.