Orange Punch
From Cook book (Relief Society, Houston, 1963), 1963
Use one quart of base to 2 quarts of water. Serves 100 punch cups.
Presented as published in 1963. 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
6711Calories
43 gProtein
1684 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories6711 kcal
Protein43 g
Carbohydrates1684 g
Fiber67 g
Sugars1408 g
Total Fat13 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.3 g
Cholesterol0 mg
Sodium3234 mg
Potassium4317 mg
Calcium1785 mg
Iron98 mg
Magnesium305 mg
Phosphorus501 mg
Zinc2.9 mg
Copper1.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1149 mg
Vitamin A238 mcg
Vitamin E4 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)2.8 mg
Niacin (B3)30 mg
Folate1031 mcg
Choline218 mg
Caffeine0 mg
Water3028 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 6. The excerpt below is the record exactly as published.
ORANGE PUNCH Elizabeth Starr 12 oranges 6 cups boiling water 6 cups sugar 2 ozc citric acid
Cook this with the app: pantry check, scaling, and the assistant.