Strawberry Frappe
From The Central cook book, 1924
Mrs. T. T. Wettons.
Presented as published in 1924. 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
2687Calories
12 gProtein
669 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2687 kcal
Protein12 g
Carbohydrates669 g
Fiber0 g
Sugars614 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium2915 mg
Calcium338 mg
Iron4.8 mg
Magnesium236 mg
Phosphorus414 mg
Zinc2.1 mg
Copper0.8 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C1072 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2578 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 52. The excerpt below is the record exactly as published.
Strawberry Frappe 2 quarts strawberries. 4 cups water. 21% cups sugar.
Cook this with the app: pantry check, scaling, and the assistant.