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Orange Punch
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
528Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein2 g
Carbohydrates137 g
Fiber5 g
Sugars131 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.2 mg
Potassium364 mg
Calcium83 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate57 mcg
Choline16 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 97. The excerpt below is the record exactly as published.
ORANGE PUNCH Oranges, 4, White sugar, 1 pound, Lemon, 1, Water, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.