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Cherry Punch
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
No method was recorded for this recipe.
Nutrition per serving
454Calories
3 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein3.1 g
Carbohydrates115 g
Fiber5.8 g
Sugars99 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium95 mg
Potassium569 mg
Calcium123 mg
Iron3.5 mg
Magnesium37 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate76 mcg
Choline19 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 121. The excerpt below is the record exactly as published.
Cherry Punch. 1 small bottle Maraschino 1 cup boiling water, cherries. 2 cups cherry juice from a 6 oranges. dark red cherry. 2 lemons. 1 cup pineapple juice. 2 cups sugar. 1 quart Apollinaris
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