Apple Punch
From Physical culture cook book, 1901
Presented as published in 1901. 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
1337Calories
6 gProtein
348 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1337 kcal
Protein6.3 g
Carbohydrates348 g
Fiber28 g
Sugars283 g
Total Fat4 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium146 mg
Potassium2204 mg
Calcium255 mg
Iron2.1 mg
Magnesium144 mg
Phosphorus295 mg
Zinc1.2 mg
Copper1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C337 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate7.8 mcg
Choline73 mg
Caffeine0 mg
Water6034 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 71. The excerpt below is the record exactly as published.
Apple Punch. — Quarter and core twelve tart apples. Do not pare; cover with one gal- lon of water, bring to boiling point, and cook without stirring for twenty minutes; add one tumbler of quince jelly; strain through cheese cloth ; add one pound of white grapes
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