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Fruit Punch

Name: Fruit Punch
Yield: 4 servings
Ingredients: one quart of cold water; two cups of sugar; half a cup of lemon juice; two cups chopped pineapple; one cup of orange juice

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

479Calories

1 gProtein

123 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories479 kcal

Protein1.2 g

Carbohydrates123 g

Fiber1.7 g

Sugars117 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium269 mg

Calcium30 mg

Iron0.4 mg

Magnesium24 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A3.4 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate44 mcg

Choline7.8 mg

Caffeine0 mg

Water416 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 269. The excerpt below is the record exactly as published.

Fruit Punch. One quart of cold water, two cups of sugar, half a cup of lemon juice, two cups chopped pineapple, one cup of orange juice

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