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Fruit Punch

Name: Fruit Punch
Yield: 10 servings
Ingredients: 1 Quart Grape Juice; 2 Cups Yellow Corn Syrup; 6 Lemons; 2 Oranges; 2 Quarts Mineral Water

From The bride's cook book, 1915

Serves 10

Presented as published in 1915. 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

99Calories

1 gProtein

25 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories99 kcal

Protein1.3 g

Carbohydrates25 g

Fiber2.5 g

Sugars19 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium30 mg

Potassium201 mg

Calcium102 mg

Iron0.4 mg

Magnesium37 mg

Phosphorus26 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C96 mg

Vitamin A4.6 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate18 mcg

Choline6.1 mg

Caffeine0 mg

Water356 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 99. The excerpt below is the record exactly as published.

FRUIT PUNCH 1 Quart Grape Juice 2 Cups Yellow Corn Syrup 6 Lemons 2 Oranges 2 Quarts Mineral Water

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