Fruit Punch
From Table Talk's illustrated cook book, 1906
This punch has a pale violet color.
Presented as published in 1906. 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
2227Calories
13 gProtein
569 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2227 kcal
Protein13 g
Carbohydrates569 g
Fiber24 g
Sugars494 g
Total Fat4.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium642 mg
Potassium1614 mg
Calcium559 mg
Iron19 mg
Magnesium141 mg
Phosphorus186 mg
Zinc1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C558 mg
Vitamin A62 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate261 mcg
Choline67 mg
Caffeine0 mg
Water3970 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 4. The excerpt below is the record exactly as published.
FRUIT PUNCH. Peel and grate a small pineapple, discarding the tough core. Measure and to each cupful add one cupful of boiling water and simmer for ten minutes. Add one-half of a cupful of freshly made hot tea and a syrup made by boiling together for ten minutes one pint of water and one pint of granulated sugar. Set aside until cold, then strain and add the strained juice of three oranges and three lemons, one cupful of grape juice and five pints of water
Cook this with the app: pantry check, scaling, and the assistant.