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Orange Frappe
From Kentucky receipt book, 1903
Serves 1
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
439Calories
4 gProtein
108 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein4.2 g
Carbohydrates108 g
Fiber4.3 g
Sugars96 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium1020 mg
Calcium119 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus103 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C286 mg
Vitamin A36 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate153 mcg
Choline22 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.
Orange Frappe. Make a syrup with 2 tumblers of granulated sugar and 2 tumblers of cold water; boil about 20 minutes, the grated rind of 1 orange may be added. Have 2 tumblers of blood orange juice
Cook this with the app: pantry check, scaling, and the assistant.