Jelly Punch

Name: Jelly Punch
Ingredients: three quarts currant jelly; one quart gooseberry jelly; one quart strawberry preserves; six oranges; four lemons; one-half gallon of canned cherries; two gallons of cold water

From Trinity cook book, 1925

This is delicious.

Presented as published in 1925. 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

15239Calories

46 gProtein

3894 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories15239 kcal

Protein46 g

Carbohydrates3894 g

Fiber119 g

Sugars2834 g

Total Fat5.2 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium1914 mg

Potassium8401 mg

Calcium1724 mg

Iron32 mg

Magnesium703 mg

Phosphorus1286 mg

Zinc6 mg

Copper5.7 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C1084 mg

Vitamin A243 mcg

Vitamin E10 mg

Vitamin K35 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)3.6 mg

Niacin (B3)13 mg

Folate778 mcg

Choline715 mg

Caffeine0 mg

Water12057 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 55. The excerpt below is the record exactly as published.

JELLY PUNCH Three quarts currant jelly, one quart gooseberry jelly, one quart straw- berry preserves, six oranges, four lemons, one-half gallon of canned cherries. ( 85 ) Dissolve jelly in two gallons of cold water

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