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Fruit Punch
From San Rafael cook book, 1906, 1906
Serves 6
Should be made some time before serving.
Presented as published in 1906. 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
593Calories
3 gProtein
152 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein3.2 g
Carbohydrates152 g
Fiber7.6 g
Sugars133 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium809 mg
Calcium82 mg
Iron0.6 mg
Magnesium54 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate87 mcg
Choline29 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 95. The excerpt below is the record exactly as published.
FRUIT PUNCH— Mrs. Fronmuller. 6 oranges sliced and seeded, 6 bananas sliced thin and 1 can of shredded pineapple. Strawberries, grapes and cherries when in sea- son Maraschino cherries and liquor, 3 cups of sugar boiled in 1 cup of water, one cup of lemon juice, add cold tea or any kind of wine
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