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Strawberry Frappe
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
125Calories
2 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein1.7 g
Carbohydrates30 g
Fiber0.7 g
Sugars21 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium397 mg
Calcium45 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C147 mg
Vitamin A0.3 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
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.
Strawberry Frappe. 9 The juice from 1 quart of strawberries, add double the amount of water, 1% tumBlers granulated sugar, juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.