Fruit Punch

Name: Fruit Punch
Ingredients: one quart of water; one pint of sugar; the shaved yellow rind of half a lemon; the juice of two lemons; one pint of strained strawberry juice; one cup of cold tea; one pint of Apollinaris water

From The school kitchen textbook, 1915

Adjust sweetness as needed.

Presented as published in 1915. 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

1861Calories

3 gProtein

488 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1861 kcal

Protein3 g

Carbohydrates488 g

Fiber11 g

Sugars466 g

Total Fat2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium103 mg

Potassium442 mg

Calcium199 mg

Iron2.5 mg

Magnesium44 mg

Phosphorus38 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C292 mg

Vitamin A8.4 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate29 mcg

Choline14 mg

Caffeine0 mg

Water2069 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.

Fruit Punch Make a lemonade by boiling one quart of water and one pint of sugar for ten minutes, and steep in it the shaved yellow rind of half a lemon. Add the juice of two lemons, strain and cool. Add one pint of strained strawberry juice, one cup of cold tea, one pint of Apollinaris water

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