Fruit Punch

Name: Fruit Punch
Ingredients: 2 cups sugar; 1 cup water; 1 can grated pineapple; 1 quart ginger ale; 1 pint strawberry syrup; ½ pint Maraschino cherries; Juice of 6 oranges; Juice of 6 lemons

From Quaker recipes, 1954

Presented as published in 1954. 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

3875Calories

5 gProtein

1006 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories3875 kcal

Protein4.6 g

Carbohydrates1006 g

Fiber18 g

Sugars728 g

Total Fat2.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium198 mg

Potassium864 mg

Calcium273 mg

Iron4.6 mg

Magnesium70 mg

Phosphorus81 mg

Zinc1.4 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C241 mg

Vitamin A32 mcg

Vitamin E1.2 mg

Vitamin K7.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate105 mcg

Choline95 mg

Caffeine0 mg

Water1285 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 61. The excerpt below is the record exactly as published.

FRUIT PUNCH 2 cups sugar Juice of 6 oranges 1 cup water 1 can grated pineapple 1 cup strong tea 1 quart ginger ale 1 pint strawberry syrup © ¥2 pint Maraschino cherries Juice of 6 lemons

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