Hot Cranberry Punch

Name: Hot Cranberry Punch
Ingredients: 1 quart water; 1 quart cranberries; 1 quart pineapple juice; 1% cup lemon juice; 2 quarts water; Sugar to taste

From Waldensian cookery, 1957

Presented as published in 1957. 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

865Calories

7 gProtein

221 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories865 kcal

Protein7.5 g

Carbohydrates221 g

Fiber24 g

Sugars132 g

Total Fat2.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium120 mg

Potassium2146 mg

Calcium281 mg

Iron4.7 mg

Magnesium203 mg

Phosphorus171 mg

Zinc1.8 mg

Copper1.3 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C655 mg

Vitamin A17 mcg

Vitamin E8.3 mg

Vitamin K31 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate257 mcg

Choline83 mg

Caffeine0 mg

Water4526 g

As published

This recipe was extracted from Waldensian cookery (1957), page 3. The excerpt below is the record exactly as published.

HOT CRANBERRY PUNCH 1 quart water 1 quart cranberries 1 quart pineapple juice 1% cup lemon juice 2 quarts water Sugar to taste

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