Grape Juice Punch

Name: Grape Juice Punch
Ingredients: two cups of sugar; a cup of water; juice of six lemons; a pint of grape juice; a lump of ice

From The Central cook book, 1924

Mrs. W. L. Nevins.

Presented as published in 1924. 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

1874Calories

1 gProtein

477 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1874 kcal

Protein1.3 g

Carbohydrates477 g

Fiber0 g

Sugars470 g

Total Fat2.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium31 mg

Potassium255 mg

Calcium59 mg

Iron0.4 mg

Magnesium42 mg

Phosphorus59 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C224 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.3 mcg

Choline0 mg

Caffeine0 mg

Water648 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 64. The excerpt below is the record exactly as published.

Grape Juice Punch Make a syrup of two cups of sugar and a cup of water, when cool add juice of six lemons and a pint of grape juice. Pour over a lump of ice

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