Peach Punch
From The Central cook book, 1924
Miss RutH W#atTHERLY.
Presented as published in 1924. 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
1716Calories
11 gProtein
423 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1716 kcal
Protein11 g
Carbohydrates423 g
Fiber9.2 g
Sugars393 g
Total Fat4.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium48 mg
Potassium2524 mg
Calcium126 mg
Iron2.7 mg
Magnesium135 mg
Phosphorus247 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C795 mg
Vitamin A70 mcg
Vitamin E3.2 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate313 mcg
Choline29 mg
Caffeine0 mg
Water1775 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 64. The excerpt below is the record exactly as published.
Peach Punch 1 cupful sugar. 2 cupfuls sliced peaches and juice. 2 cupfuls water. | 14 cupful lemon juice. 4 cupful orange juice. Ice water
Cook this with the app: pantry check, scaling, and the assistant.