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Grapefruit Punch

Name: Grapefruit Punch
Yield: 1 servings
Ingredients: Express the juice from the grapefruit; adding boiled sugar syrup until sweet enough; Flavor with sherry, maraschino or any wine preferred; add the well beaten whites of two eggs, for a gallon of punch; garnished with strawberries, shredded pineapple, etc.

From The Landmarks club cook book, 1903

Serves 1

Presented as published in 1903. 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

157Calories

0 gProtein

33 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories157 kcal

Protein0.3 g

Carbohydrates33 g

Fiber0.4 g

Sugars30 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3 mg

Potassium91 mg

Calcium7.8 mg

Iron0.2 mg

Magnesium8.3 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A1 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate7 mcg

Choline3.3 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 132. The excerpt below is the record exactly as published.

GRAPEFRUIT PUNCH. Express the juice from the grapefruit, adding boiled sugar syrup until sweet enough. Flavor with sherry, maraschino or any wine preferred. Freeze, and just before the punch begins to harden add the well beaten whites of two eggs, for a gallon of punch. Serve in sherbet glasses, garnished with strawberries, shredded pineapple, etc.

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