Grape Fruit Punch
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
1969Calories
5 gProtein
503 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1969 kcal
Protein4.7 g
Carbohydrates503 g
Fiber6.3 g
Sugars483 g
Total Fat3.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium52 mg
Potassium1010 mg
Calcium126 mg
Iron1.7 mg
Magnesium100 mg
Phosphorus97 mg
Zinc0.8 mg
Copper0.7 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C346 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate153 mcg
Choline25 mg
Caffeine0 mg
Water1653 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 7. The excerpt below is the record exactly as published.
Grape Fruit Punch. Boil— 1 qt. cold water and 2 C. sugar 20 m.; add 1 C. orange jnice, V2 C. grape fruit juice, 2 C. chopped pineapple
Cook this with the app: pantry check, scaling, and the assistant.