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Orange Frappe
From Lowney's 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
451Calories
1 gProtein
115 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein1.1 g
Carbohydrates115 g
Fiber0.1 g
Sugars111 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.5 mg
Potassium261 mg
Calcium21 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate42 mcg
Choline1.6 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 115. The excerpt below is the record exactly as published.
Orange Frappe 1 cup sugar 1 cup orauge juice 2 cups water pulp of four oranges 4 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.