Fruit Punch

Name: Fruit Punch
Ingredients: Juice of 6 lemons; 1 pt. canned pineapple juice; 1 pt. canned grape juice; 4-1/2 cups sugar; 2 gaL. water; crushed ice; cherries (optional)

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Serves 30.

Presented as published in 1963. 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

4229Calories

10 gProtein

1094 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories4229 kcal

Protein9.6 g

Carbohydrates1094 g

Fiber18 g

Sugars1036 g

Total Fat6.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium283 mg

Potassium1816 mg

Calcium509 mg

Iron5.5 mg

Magnesium219 mg

Phosphorus199 mg

Zinc1.3 mg

Copper1.2 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C696 mg

Vitamin A6 mcg

Vitamin E4 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate128 mcg

Choline31 mg

Caffeine0 mg

Water8938 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 18. The excerpt below is the record exactly as published.

Juice of 6 lemons 1 #2 can pineapple juice 3 cups sugar l/2 cup cloves (tied in cloth) Prepare a gallon of weak tea, and add above ingredients. Bring to a simmer for a few minutes before serving piping hot. FRUIT PUNCH Uuice of 6 lemons (cut up and put in punch) . 1 pt . canned pineapple juice 1 pt . canned grape juice Serves 30 4-1/2 cups sugar cherries (optional) 2 gaL. water crushed ice

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