Grape Juice Punch
From The junior cook book, 1920
Great for afternoon tea or dessert.
Presented as published in 1920. 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
159Calories
1 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein1.4 g
Carbohydrates41 g
Fiber2.8 g
Sugars32 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium202 mg
Calcium45 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline5.1 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 22. The excerpt below is the record exactly as published.
GRAPE JUICE PUNCH Roll 1 lemon till soft. Cut in half crosswise and squeeze out juice with a lemon squeezer. Put juice in a pitcher and add 1 tablespoonful of sugar. Then add I/2 cupful of grape juice, 2 cupsful of water, 1 cupful of shaved ice
Cook this with the app: pantry check, scaling, and the assistant.