vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Ginger Punch
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
137Calories
1 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories137 kcal
Protein0.7 g
Carbohydrates36 g
Fiber1.8 g
Sugars32 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.6 mg
Potassium89 mg
Calcium22 mg
Iron0.5 mg
Magnesium7 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.9 mcg
Choline3.2 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 73. The excerpt below is the record exactly as published.
LEMON GINGER PUNCH. Make a strong lemonade allowing 5 lemons and a cupful of sugar to a quart of water. Let the sugar stand on the sliced lemons for an hour before adding the water. To every quart of lemonade allow 1 quart of ginger ale. Put into a punch bowl in which is a piece of ice. Have a number of sprays of mint
Cook this with the app: pantry check, scaling, and the assistant.