Fruit Punch

Name: Fruit Punch
Ingredients: Squeeze and strain 6 oranges; and 4 lemons; add 1/2 can of grated pine apple; add nearly a gallon of water

From Delicate dishes, 1896

Recipe by Mrs. A. P. Moore.

Presented as published in 1896. 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

624Calories

15 gProtein

165 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories624 kcal

Protein15 g

Carbohydrates165 g

Fiber37 g

Sugars111 g

Total Fat2.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium122 mg

Potassium2545 mg

Calcium650 mg

Iron3.5 mg

Magnesium178 mg

Phosphorus215 mg

Zinc1 mg

Copper1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C787 mg

Vitamin A123 mcg

Vitamin E2.5 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.4 mg

Folate368 mcg

Choline111 mg

Caffeine0 mg

Water5075 g

As published

This recipe was extracted from Delicate dishes (1896), page 55. The excerpt below is the record exactly as published.

FRUIT PUNCH. Squeeze and strain 6 oranges and 4 lemons, add ^ can of grated pine apple, sugar to taste and fruit coloring to make it pink; add nearly a gallon of water

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