Fruit Punch

Name: Fruit Punch
Ingredients: one quart of water; one pound of sugar; one can of best grated pineapple; one pint of fruit juice

From The home science cook book, 1902

Bits of candied cherries and banana may be added.

Presented as published in 1902. 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

1879Calories

0 gProtein

485 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1879 kcal

Protein0 g

Carbohydrates485 g

Fiber0 g

Sugars477 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium210 mg

Potassium171 mg

Calcium48 mg

Iron0.2 mg

Magnesium16 mg

Phosphorus0 mg

Zinc0 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C123 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1404 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 96. The excerpt below is the record exactly as published.

Fruit Punch. Make a sirup of one quart of water and one pound of sugar, and mix with one can of best grated pine- apple and one pint of fruit juice

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