Punch
From Trinity cook book, 1925
Any other fruit juice may be added.
Presented as published in 1925. 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
3663Calories
54 gProtein
939 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories3663 kcal
Protein54 g
Carbohydrates939 g
Fiber119 g
Sugars675 g
Total Fat18 g
Saturated Fat1.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.7 g
Cholesterol0 mg
Sodium280 mg
Potassium8730 mg
Calcium1889 mg
Iron18 mg
Magnesium678 mg
Phosphorus1041 mg
Zinc4.6 mg
Copper2.6 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C3768 mg
Vitamin A262 mcg
Vitamin E7.5 mg
Vitamin K0 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9 mg
Folate932 mcg
Choline304 mg
Caffeine0 mg
Water10264 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 54. The excerpt below is the record exactly as published.
PUNCH Two dozen lemons, one dozen oranges, three quarts grape juice, five pints of apollinaris, one gallon of water
Cook this with the app: pantry check, scaling, and the assistant.