Fruit Punch
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
A cupful of sugar may be substituted for the honey.
Presented as published in 1904. 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
1840Calories
3 gProtein
487 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1840 kcal
Protein2.8 g
Carbohydrates487 g
Fiber4.4 g
Sugars461 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium251 mg
Potassium807 mg
Calcium133 mg
Iron2 mg
Magnesium71 mg
Phosphorus48 mg
Zinc1 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C328 mg
Vitamin A6.7 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate95 mcg
Choline31 mg
Caffeine0 mg
Water2815 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 35. The excerpt below is the record exactly as published.
fruit punch, mix one cupful of lemon juice, two cupfuls of fruit juice, strawberry, rasp- berry, or cherry (or a combination of the three), with one cupful of grated pineapple, two quarts of water, one cup- ful of sugar, and three-quarters of a cupful of strained honey
Cook this with the app: pantry check, scaling, and the assistant.