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Pomona Frappe
From Boston Cooking-School cook book, 1896
Serves 5
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
390Calories
1 gProtein
83 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein0.9 g
Carbohydrates83 g
Fiber0.1 g
Sugars80 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium311 mg
Calcium24 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A1.9 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline4.5 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 5 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 77. The excerpt below is the record exactly as published.
POMONA FRAPPE 134 cups sugar 1 quart sweet cider 4 cups water 2 cups orange juice Y cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.