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Fruit Punch
From The Times cook book, no. 2, 1905
Serves 5
Color with fruit coloring if desired.
Presented as published in 1905. 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
610Calories
6 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein6.3 g
Carbohydrates149 g
Fiber3.4 g
Sugars117 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium442 mg
Potassium141 mg
Calcium145 mg
Iron13 mg
Magnesium18 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate63 mcg
Choline7.2 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 122. The excerpt below is the record exactly as published.
FRUIT PUNCH. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Dissolve a pound and a quarter of sugar in a quart or boiling water, add the grated rind of on lemon and one orange; grate only the yel- low rind— the least bit of the white will make it bitter; turn in two tablespoons of gelatine that has soaked for an hour in a half-cup of water
Cook this with the app: pantry check, scaling, and the assistant.