Punch
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
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
3683Calories
3 gProtein
950 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories3683 kcal
Protein3.4 g
Carbohydrates950 g
Fiber3.9 g
Sugars938 g
Total Fat4.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium749 mg
Calcium109 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C200 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate117 mcg
Choline5.1 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 16. The excerpt below is the record exactly as published.
PUNCH Mrs, Doris Bennett 1 doz. lemons 2 lbs. sugar 2 lg. bottles ginger ale 1 fresh orange 1 lg. can pineapple juice 1 lg. can frozen orange juice 1 sm. can frozen lemon juice 1 sm. can pineapple juice
Cook this with the app: pantry check, scaling, and the assistant.