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Pineapple Frappe
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 9
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
392Calories
0 gProtein
101 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein0 g
Carbohydrates101 g
Fiber0.1 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium15 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.5 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 105. The excerpt below is the record exactly as published.
PINEAPPLE FRAPP6. I gal. water, 2 lbs. sugar, 2 pt. cans grated pineapple I pt. can sliced pineapple, 6 lemons
Cook this with the app: pantry check, scaling, and the assistant.