Fruit Punch
From The practical cookbook, 1917
It is better to chill the punch than to add ice to it.
Presented as published in 1917. 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
195Calories
3 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein3.1 g
Carbohydrates50 g
Fiber6.4 g
Sugars35 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium498 mg
Calcium115 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C215 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate57 mcg
Choline5.1 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 5. The excerpt below is the record exactly as published.
Fruit punch. Use juice of fruit only. A good combination is made by using i lemon, i orange, and J c. grape juice or ^ c. strong tea. Boil sugar and water
Cook this with the app: pantry check, scaling, and the assistant.