Cranberry Punch
From Favorite recipes of Alexandria Ward, 1952
Presented as published in 1952. 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
2054Calories
5 gProtein
527 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories2054 kcal
Protein4.7 g
Carbohydrates527 g
Fiber21 g
Sugars479 g
Total Fat3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium70 mg
Potassium950 mg
Calcium113 mg
Iron2.4 mg
Magnesium75 mg
Phosphorus111 mg
Zinc0.8 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C164 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate82 mcg
Choline32 mg
Caffeine0 mg
Water2014 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 13. The excerpt below is the record exactly as published.
CRANBERRY PUNCH 1 quart cranberries 4 cups water Boil separately 2 cups sugar in 3 cups water for 5 minutes. Add cran- berries and chill. Add 1 cup orange juice, 1 1/2 tablespoons lemon juice. Before serving add bottle of ginger ale
Cook this with the app: pantry check, scaling, and the assistant.