vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Frappe
From Boston Cooking-School cook book, 1896
Serves 6
If fresh fruit is used, more sugar will be required.
Presented as published in 1896. 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
166Calories
0 gProtein
43 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein0.4 g
Carbohydrates43 g
Fiber1 g
Sugars41 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium84 mg
Calcium15 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A2.2 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline4.1 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.
PINEAPPLE FRAPPE 2 cups water 2 cups ice water 1 cup sugar 2 cups crushed or shredded pineapple Juice 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.