California Fruit Punch

Name: California Fruit Punch
Ingredients: l cup sugar; 2s cups canned pineapple juice; 1 cup water; 1 cup lemon juice; 3 cups orange juice; 2 cups gingerale or sparkling water

From Our favorite recipes (Stake Relief Society, 1954), 1954

Serves 16 small servings.

Presented as published in 1954. 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

1480Calories

9 gProtein

366 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories1480 kcal

Protein9.1 g

Carbohydrates366 g

Fiber2 g

Sugars328 g

Total Fat4.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium35 mg

Potassium2425 mg

Calcium245 mg

Iron2.4 mg

Magnesium162 mg

Phosphorus215 mg

Zinc1.1 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C514 mg

Vitamin A0 mcg

Vitamin E4.2 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate338 mcg

Choline13 mg

Caffeine0 mg

Water2127 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 31. The excerpt below is the record exactly as published.

CALIFORNIA FRUIT PUNCH l cup sugar 2s cups canned pineapple juice 1 cup water 1 cup lemon juice 3 cups orange juice 2 cups gingerale or sparkling water

Cook this with the app: pantry check, scaling, and the assistant.