Fruit Juice
From Blue Ribbon and Pure Gold cook book, 1905
Variations include adding 2 cups of any fruit juice, ginger ale, soda water, or part cold tea.
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
1277Calories
7 gProtein
335 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1277 kcal
Protein7 g
Carbohydrates335 g
Fiber8.5 g
Sugars284 g
Total Fat3.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium21 mg
Potassium1714 mg
Calcium135 mg
Iron2.2 mg
Magnesium127 mg
Phosphorus142 mg
Zinc1 mg
Copper0.7 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C578 mg
Vitamin A13 mcg
Vitamin E1.2 mg
Vitamin K3.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate301 mcg
Choline63 mg
Caffeine0 mg
Water1529 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 66. The excerpt below is the record exactly as published.
1 cup orange juice, 3 cup lemon juice, grated rind of orange and lemon, 2 cups chopped pineapple, 1 to 2 cups sugar. Boil sugar, water, rind and pineapple 5 minutes. Add lemon and orange juice. Strain. Cool. Dilute with about 2 cups iced water. Variations— . Add 2 cups of any fruit juice
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