Ginger-Ale Punch

Name: Ginger-Ale Punch
Ingredients: one-half bunch of well-washed mint leaves; 1/2 cup of sugar; 3 small lemons; 1 orange; 1/2 cup of crushed pineapple; 1 pint of ginger ale

From One hundred picnic suggestions, 1915

Serve immediately after adding ginger ale.

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

720Calories

5 gProtein

191 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories720 kcal

Protein5.5 g

Carbohydrates191 g

Fiber13 g

Sugars164 g

Total Fat1.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium42 mg

Potassium870 mg

Calcium182 mg

Iron3.3 mg

Magnesium64 mg

Phosphorus97 mg

Zinc0.6 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C277 mg

Vitamin A5.9 mcg

Vitamin E0.5 mg

Vitamin K1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate84 mcg

Choline21 mg

Caffeine0 mg

Water760 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 5. The excerpt below is the record exactly as published.

Ginger -Ale Punch Crush one-half bunch of well- washed mint leaves with % cup of sugar, add 3 small lemons and 1 or- ange cut in slices, J^ cup of crushed pineapple, if at hand, and place for a few hours on ice. Strain through a wet cloth into a pitcher of ice, when very cold add 1 pint of ginger ale

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