Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Clear Fruit Punch
From Mary Jane's cook book, 1916
Serves 16
A modern interpretation · AI-generated from the original record
Ingredients
- Sugar, 3 cups
- Lemon juice, y2 pint
- Water, 3 cups
- Strawberry juice, 1 pint
- Cold tea, 1 pint
- Pineapple juice, 1 pint
- Orange juice, 1 pint
- Water, 2 quarts
- Carbonated water, 1 quart
Method
Make a syrup of the sugar and water boiled 15 minutes.
Add the tea and fruit juices well strained.
When chilled add the water and carbonated water and serve ice cold.
Other fruit juices may be used.
Enough for 6 quarts of punch.
Nutrition per serving
194Calories
0 gProtein
49 gCarbs
0 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 1. The excerpt below is the record exactly as published.
CLEAR FRUIT PUNCH. Sugar, 3 cups. Lemon juice, y2 pint. Water, 3 cups. Strawberry juice, 1 pint. Cold tea, 1 pint. Pineapple juice, 1 pint. Orange juice, 1 pint. Water, 2 quarts. Carbonated water, 1 quart
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