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Pineapple Frappe
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
109Calories
0 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein0.4 g
Carbohydrates29 g
Fiber1.1 g
Sugars26 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium57 mg
Calcium14 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.7 mcg
Choline2.1 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 72. The excerpt below is the record exactly as published.
PINEAPPLE FRAPPE. Sugar, 1 cup. Lemons, 3. Water, 2 cups. G-rated pineapple, 1 can. Ice water, 1 pint. Boil the sugar and water for 15 minutes, then add the strained juice of the lemons and the pineapple. Cool, strain (squeezing all juice from the pineapple), add the ice water and freeze until mushy, using equal parts of ice and salt in the freezer. GRAPE FRAPPE. Sugar, 1 cup. Grape juice, 1 cup. Water, 2 cups. Oranges, 4. Lemon juice, 4 tablespoons. Boil sugar and water 5 minutes, add grape juice, pulp and juice of the oranges and lemon juice. Freeze to a mush. TEA FRAPPE. Water, 1 quart. Oranges, 3. Tea, 4 teaspoons. Lemons, 2. Sugar, 1 cup. Grated pineapple, 1 can
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