Cranberry Punch
From What to Have for Dinner, 1905
Presented as published in 1905. 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
3904Calories
35 gProtein
1011 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories3904 kcal
Protein35 g
Carbohydrates1011 g
Fiber55 g
Sugars794 g
Total Fat5.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium1283 mg
Potassium6155 mg
Calcium812 mg
Iron46 mg
Magnesium330 mg
Phosphorus859 mg
Zinc3.6 mg
Copper2.3 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A13 mcg
Vitamin E6.6 mg
Vitamin K48 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)14 mg
Folate179 mcg
Choline122 mg
Caffeine0 mg
Water916 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.
CRANBERRY PUNCH. 3 cups cranberries 2 cups boiling water 4 cup raisins 14 cups sugar 3 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.