Fruit Punch
From Canadian cook book, 1924
A few sprays of fresh mint may be used to flavor; add to mixture, let stand 2 or 3 hours or chop mint very finely and add to the punch before serving.
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
9802Calories
60 gProtein
2593 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories9802 kcal
Protein60 g
Carbohydrates2593 g
Fiber153 g
Sugars2299 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat3.7 g
Cholesterol0 mg
Sodium1228 mg
Potassium9296 mg
Calcium2956 mg
Iron25 mg
Magnesium889 mg
Phosphorus878 mg
Zinc3.9 mg
Copper5.9 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C3057 mg
Vitamin A274 mcg
Vitamin E9.3 mg
Vitamin K0 mcg
Vitamin B64.2 mg
Vitamin B120 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)9.7 mg
Folate1044 mcg
Choline365 mg
Caffeine0 mg
Water42896 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 91. The excerpt below is the record exactly as published.
FRUIT PUNCH (to serve 75). 3 doz. lemons. 1 doz. oranges. 1 0. grated pineapple. 10 c. sugar. 10 0. water
Cook this with the app: pantry check, scaling, and the assistant.