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Fruit Punch
From The Toronto Cook Book, 1915
Serves 5
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
495Calories
1 gProtein
129 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein0.9 g
Carbohydrates129 g
Fiber0.9 g
Sugars123 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium222 mg
Calcium30 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline3.7 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 30. The excerpt below is the record exactly as published.
Fruit Punch Boil two cups of sugar and one quart of water twenty min- utes. Pour it boiling hot over the following mixture: half a cup each of lemon and orange juice, one cup of strawberry juice, half a cup of canned cherry syrup, and one cup of chopped pineapple. When ready to serve, strain it, dilute with ice water, and add one cup of fresh strawberries quartered, one banana sliced, and half a cup stoned cherries
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