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Pineapple Punch
From The Twin-city housewife, 1920
Serves 8
Recipe by Mrs. Geo. P. Pell.
Presented as published in 1920. 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
525Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein2.1 g
Carbohydrates137 g
Fiber5.4 g
Sugars128 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.8 mg
Potassium358 mg
Calcium89 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A16 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
Folate50 mcg
Choline16 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 74. The excerpt below is the record exactly as published.
Pineapple Punch Boil together two pounds of sugar and a pint of water until the syrup will spin a thread. Take it from fire, add juice of six lemons, six oranges, and two grated pineapples. Stand this aside over night. When ready to Serve turn into a punch bowl, add a large block of ice, a basket of Niagara grapes picked off stems, and Maraschino cherries. Dilute with Appolinaris water
Cook this with the app: pantry check, scaling, and the assistant.