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Fruit Punch

Name: Fruit Punch
Yield: 4 servings
Ingredients: Take 2 cups of granulated sugar; 1 cup of cold water; 1 cup of orange juice; 1 cup of pineapple; one-half cup of lemon juice; 2 dozen Maraschino cherries; 1 pint of Bhine wine may be added if desired

From Kentucky receipt book, 1903

Serves 4

Presented as published in 1903. 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

627Calories

1 gProtein

139 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories627 kcal

Protein1.1 g

Carbohydrates139 g

Fiber2.4 g

Sugars131 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium334 mg

Calcium53 mg

Iron0.9 mg

Magnesium31 mg

Phosphorus44 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A2.6 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate35 mcg

Choline13 mg

Caffeine0 mg

Water319 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 190. The excerpt below is the record exactly as published.

Fruit Punch. Take 2 cups of granulated sugar, 1 cup of cold water and dis- solve. Add 1 cup of orange juice, 1 cup of pineapple, one-half cup of lemon juice, 2 dozen Maraschino cherries, 1 pint of Bhine wine may be added if desired

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