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Fruit Punch
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
455Calories
1 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein0.8 g
Carbohydrates116 g
Fiber0.2 g
Sugars112 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium227 mg
Calcium24 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate35 mcg
Choline3.6 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 19. The excerpt below is the record exactly as published.
FRUIT PUNCH 1 quart cold water 4 cup lemon juice 2 cups sugar 1 cup pineapple juice 1 cup orange juice
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