Fruit Punch
From Principles of food preparation, 1914
Presented as published in 1914. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories6.6 kcal
Protein0.1 g
Carbohydrates1.4 g
Sugars0.9 g
Total Fat0 g
Sodium0 mg
Potassium29 mg
Calcium3 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin C11 mg
Water16 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 86. The excerpt below is the record exactly as published.
Fruit Punch Ingredients and method. Equal parts of shredded pineapple, strawberries, and red currants. Cook until soft in half their volume of water
Cook this with the app: pantry check, scaling, and the assistant.