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Cream Frappe

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Ingredients 5 ingredients

  1. 1½ gallons of simple syrup
  2. 7 gallons of cold water
  3. ½ gallon of hot water
  4. Blood
  5. 8 ounces of vanilla extract

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. This is a very popular and profitable drink and a ten-gallon fount full of frappe will net you $38.70 and cost you $1.60 to make it.
  2. First dissolve 8 ounces of Coxe’s gelatin in ½ gallon of hot water;
  3. now filter 7 gallons of cold water into a ten-gallon fount;
  4. add 1½ gallons of simple syrup and 8 ounces of vanilla extract;
  5. now strain the gelatin water into a dishpan and color a blood red;
  6. add it to the balance in ten-gallon fount and charge to 160° solid.
  7. After the fount is charged the blood red will turn into a delicate pink and the vanilla kills the taste of the gelatin.

Plating

Cookware for this recipe

  • Sieve