Fruit Punch

Name: Fruit Punch
Ingredients: 1 dozen oranges; 2 bottles apollinaris water; 1 dozen lemons; 6 bottles ginger ale; 2V2 cups sugar; 1V2 cups water; 2 small cans grated pineapple

From Anson County cook book, 1928

Serves thirty people.

Presented as published in 1928. 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

3299Calories

34 gProtein

867 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories3299 kcal

Protein34 g

Carbohydrates867 g

Fiber85 g

Sugars734 g

Total Fat7.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.6 g

Cholesterol0 mg

Sodium40 mg

Potassium5579 mg

Calcium1192 mg

Iron9.6 mg

Magnesium317 mg

Phosphorus494 mg

Zinc2.3 mg

Copper1.5 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C1785 mg

Vitamin A250 mcg

Vitamin E5.7 mg

Vitamin K0 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.3 mg

Folate780 mcg

Choline243 mg

Caffeine0 mg

Water3298 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 56. The excerpt below is the record exactly as published.

FRUIT PUNCH. 1 dozen oranges 2 bottles apollinaris water 1 dozen lemons 6 bottles ginger ale 2 small cans grated pineapple 2V2 cups sugar IV2 cups water

Cook this with the app: pantry check, scaling, and the assistant.