Fruit Punch
From Canadian cook book, 1924
Variations include adding different fruit juices or ginger ale.
Presented as published in 1924. 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
278Calories
5 gProtein
73 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein5.2 g
Carbohydrates73 g
Fiber25 g
Sugars21 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium853 mg
Calcium373 mg
Iron2.1 mg
Magnesium68 mg
Phosphorus81 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C397 mg
Vitamin A31 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate121 mcg
Choline12 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 88. The excerpt below is the record exactly as published.
FRUIT PUNCH. 1 c. orange juice. 3^ c. lemon juice. tb. grated lemon rind. 3^ tb. grated orange rind. M to 1 c. sugar, 1 qt. boiling water
Cook this with the app: pantry check, scaling, and the assistant.