Fruit Punch for Fifty

Name: Fruit Punch for Fifty
Ingredients: 1 cup water; 2 cups sugar; 1 cup raspberry kool aid; 1 quart charged water; 2 cups fruit syrup (strawberry or loganberry, etc.); 1 cup lemon juice; 2 cups orange juice; 2 cups pineapple juice; 1 cup maraschino cherries; Ice water

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. 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

4716Calories

7 gProtein

1187 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories4716 kcal

Protein7.1 g

Carbohydrates1187 g

Fiber8.8 g

Sugars931 g

Total Fat4.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium70 mg

Potassium1896 mg

Calcium326 mg

Iron3.4 mg

Magnesium152 mg

Phosphorus159 mg

Zinc3.2 mg

Copper1.1 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C473 mg

Vitamin A4 mcg

Vitamin E0.6 mg

Vitamin K5.2 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate281 mcg

Choline39 mg

Caffeine0 mg

Water2486 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 5. The excerpt below is the record exactly as published.

FRUIT PUNCH FOR FIFTY Virginia Nicholson 1 cup water 2 cups sugar 1 cup raspberry kool aid 1 quart charged water 2 cups fruit syrup (strawberry or loganberry, etc.) 1 cup lemon juice 2 cups orange juice 2 cups pineapple juice 1 cup maraschino cherries Ice water

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