Cranberry Punch
From Cook book (Relief Society, Houston, 1963), 1963
Makes 75 cups.
Presented as published in 1963. 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
3302Calories
10 gProtein
847 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories3302 kcal
Protein10 g
Carbohydrates847 g
Fiber2.6 g
Sugars794 g
Total Fat7.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium16 mg
Potassium2486 mg
Calcium139 mg
Iron1.7 mg
Magnesium143 mg
Phosphorus233 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C599 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate424 mcg
Choline44 mg
Caffeine0 mg
Water1565 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 6. The excerpt below is the record exactly as published.
CRANBERRY PUNCH Pat Sirrine 6 cans Ocean Spray Cranberry sauce 3 1/2 cup, sugar 3 1/2 cup lemon juice 3 1/2 cup orange juice 1 small bottle almond extract
Cook this with the app: pantry check, scaling, and the assistant.