Fruit Punch

Name: Fruit Punch
Ingredients: 1 gallon tea; 9 lemons; 1 dozen oranges; 4 cans grated pineapple; ½ gallon maraschino cherries; 1 pound Malaga grapes; sugar to taste (not too sweet)

From The Raleigh cook book, 1907

The above amount will serve one hundred people if punch glasses are used.

Presented as published in 1907. 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

3969Calories

34 gProtein

1026 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories3969 kcal

Protein34 g

Carbohydrates1026 g

Fiber129 g

Sugars849 g

Total Fat8.7 g

Saturated Fat1.4 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2.4 g

Cholesterol0 mg

Sodium82 mg

Potassium6284 mg

Calcium1967 mg

Iron15 mg

Magnesium390 mg

Phosphorus533 mg

Zinc6.6 mg

Copper3.9 mg

Manganese9.3 mg

Vitamin D0 mcg

Vitamin C1626 mg

Vitamin A279 mcg

Vitamin E6 mg

Vitamin K24 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)7.1 mg

Folate936 mcg

Choline297 mg

Caffeine757 mg

Water7372 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 41. The excerpt below is the record exactly as published.

Fruit Punch. gallon tea; 9 lemons; 1 dozen oranges; 4 cans grated pineapple; ™% gallon maraschino cherries; 1 pound Malaga grapes; sugar to taste (not too sweet)

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