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Strawberry Frappe
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Other fruit Frappes may be made in the same proportions.
Presented as published in 1907. 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
470Calories
0 gProtein
121 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein0 g
Carbohydrates121 g
Fiber0 g
Sugars119 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium56 mg
Potassium44 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 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
Water469 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 105. The excerpt below is the record exactly as published.
STRAWBERRY FRAPPfi. RASPBERRY FRAPPfi. 3 quarts water, i quart fruit juice, 2 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.