Fruit Punch I

Name: Fruit Punch I
Ingredients: 4 c. cold water; 2 c. sugar; 2 c. chopped pineapple (or 1 qt. can); 1 c. orange juice; % c. lemon juice

From A handbook of home economics, 1912

Any of the following fruits may be added.

Presented as published in 1912. 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

1915Calories

5 gProtein

493 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1915 kcal

Protein4.9 g

Carbohydrates493 g

Fiber6.7 g

Sugars469 g

Total Fat3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium48 mg

Potassium1076 mg

Calcium121 mg

Iron1.8 mg

Magnesium97 mg

Phosphorus93 mg

Zinc0.8 mg

Copper0.7 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C338 mg

Vitamin A13 mcg

Vitamin E0.3 mg

Vitamin K3.1 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate177 mcg

Choline31 mg

Caffeine0 mg

Water1664 g

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 26. The excerpt below is the record exactly as published.

Fruit Punch I 4 c. cold water. 2 c. sugar. 2 c. chopped pineapple (or 1 qt. can). 1 c. orange juice. % c. lemon juice

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