Fairy Punch
From The Raleigh cook book, 1907
Presented as published in 1907. 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
2422Calories
10 gProtein
619 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2422 kcal
Protein9.8 g
Carbohydrates619 g
Fiber18 g
Sugars594 g
Total Fat3.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium178 mg
Potassium2166 mg
Calcium667 mg
Iron3.8 mg
Magnesium266 mg
Phosphorus229 mg
Zinc1.2 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C341 mg
Vitamin A60 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate173 mcg
Choline82 mg
Caffeine0 mg
Water2336 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 41. The excerpt below is the record exactly as published.
Fairy Punch.—1 pineapple; 3 oranges, juice; 1 cup cold tea; 1 quart mineral water; 1 quart unfermented grape juice; 1 lemon, sliced; 2 small cups sugar
Cook this with the app: pantry check, scaling, and the assistant.