Fruit Punch

Name: Fruit Punch
Ingredients: Y¥% cup lemon juice; 34 cup sugar; Grated rind of half orange; 1 cup orange Juice; 1 tablespoon grated lemon rind; 1 quart water

From The Central cook book, 1924

Mrs. R. B. Tempieton.

Presented as published in 1924. 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

725Calories

3 gProtein

184 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories725 kcal

Protein2.5 g

Carbohydrates184 g

Fiber1 g

Sugars174 g

Total Fat1.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium32 mg

Potassium600 mg

Calcium68 mg

Iron0.4 mg

Magnesium44 mg

Phosphorus57 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C131 mg

Vitamin A0.2 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate97 mcg

Choline6.8 mg

Caffeine0 mg

Water1283 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 64. The excerpt below is the record exactly as published.

Fruit Punch Y¥% cup lemon juice. 34 cup sugar. Grated rind of half orange. | 1 cup orange Juice. 1 tablespoon grated lemon rind. 1 quart water

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