Punch
From Anson County cook book, 1928
Refreshing beverage.
Presented as published in 1928. 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
1080Calories
1 gProtein
272 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1080 kcal
Protein1.3 g
Carbohydrates272 g
Fiber0 g
Sugars265 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium62 mg
Potassium254 mg
Calcium69 mg
Iron1.2 mg
Magnesium46 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C224 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline0 mg
Caffeine0 mg
Water996 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 56. The excerpt below is the record exactly as published.
PUNCH. 1 dozen oranges 2 bottles apollinaris water 1 dozen lemons 6 bottles ginger ale 2 small cans grated pineapple 2V2 cups sugar IV2 cups water Cook sugar and plain water to make syrup. Add pineapple. Squeeze oranges and lemons and add juice. Lastly, ginger ale and apollinaris water. Put in large piece of ice, and serve with cherries. This serves thirty people. — Mrs. J. D. Home. PUNCH. Juice of 5 lemons V2 cup cold water V2 bunch mint leaves, chopped 2 pints ginger ale \XA cups sugar 1 pint grape juice
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