vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tea Frappe
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
183Calories
1 gProtein
48 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein1.2 g
Carbohydrates48 g
Fiber3.2 g
Sugars43 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.8 mg
Potassium216 mg
Calcium50 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate32 mcg
Choline9.5 mg
Caffeine0.7 mg
Water272 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 73. The excerpt below is the record exactly as published.
TEA FRAPPE. Water, 1 quart. Oranges, 3. Tea, 4 teaspoons. Lemons, 2. Sugar, 1 cup. Grated pineapple, 1 can
Cook this with the app: pantry check, scaling, and the assistant.