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Strawberry Frappe
From How we cook in Tennessee .., 1906
Serves 6
Simple recipe for strawberry frappe.
Presented as published in 1906. 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
468Calories
2 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein1.8 g
Carbohydrates120 g
Fiber1.9 g
Sugars110 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.4 mg
Potassium370 mg
Calcium54 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline3.4 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 145. The excerpt below is the record exactly as published.
Strawberry Frappe. — One quart ripe mashed strawberries, three cups sugar, juice four lemons, three pints water
Cook this with the app: pantry check, scaling, and the assistant.