vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Punch (Large Batch)
From Atlanta women's club cook book, 1921
Serves 20
Presented as published in 1921. 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
467Calories
5 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein5 g
Carbohydrates127 g
Fiber13 g
Sugars100 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium10 mg
Potassium700 mg
Calcium140 mg
Iron2.3 mg
Magnesium41 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C250 mg
Vitamin A16 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate73 mcg
Choline28 mg
Caffeine1.1 mg
Water498 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 42. The excerpt below is the record exactly as published.
6 dozen lemons. 1 dozen oranges. 14 lb. tea. Cherries to suit. 3 cans grated pineapple. 3 gals, water or 4 qts. ginger 6 cups water. ale. 8 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.