Punch
From The Carbon County cook book, 1926
This will make 150 glasses.
Presented as published in 1926. 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
13305Calories
122 gProtein
3461 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories13305 kcal
Protein122 g
Carbohydrates3461 g
Fiber290 g
Sugars2932 g
Total Fat39 g
Saturated Fat2.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat5.9 g
Cholesterol0 mg
Sodium233 mg
Potassium20954 mg
Calcium4178 mg
Iron41 mg
Magnesium1301 mg
Phosphorus2079 mg
Zinc9 mg
Copper5.5 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C6889 mg
Vitamin A761 mcg
Vitamin E19 mg
Vitamin K0 mcg
Vitamin B68.9 mg
Vitamin B120 mcg
Thiamin (B1)8.7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)23 mg
Folate2485 mcg
Choline789 mg
Caffeine0 mg
Water12383 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 29. The excerpt below is the record exactly as published.
Punch. 4 pounds sugar dissolved in little hot water, juice of 4 dozen lemons, 3 dozen oranges or 2 quarts of orange syrup may be used instead. Add juice from 2 large cans pineapple. Mix, add cold water to make 6 gallons. 1 quart cherry juice or 2 quarts grape juice
Cook this with the app: pantry check, scaling, and the assistant.