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Raspberry Punch
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
353Calories
2 gProtein
89 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein2.5 g
Carbohydrates89 g
Fiber1.7 g
Sugars67 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.4 mg
Potassium365 mg
Calcium63 mg
Iron1.2 mg
Magnesium41 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.6 mcg
Choline3.1 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 1. The excerpt below is the record exactly as published.
RASPBERRY PUNCH. Raspberries, 2 quarts. Fresh mint leaves, 1 bunch. Sugar, 3 cups. Cold water, 3 pints. Lemons, 6. Carbonated water, 1 quart
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