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Strawberry Punch

Name: Strawberry Punch
Yield: 4 servings
Ingredients: a quart of fresh boiling water; three teaspoons of tea; a four-inch square of ice; the juice of four lemons; one orange; two cups of sugar; a box of small strawberries

From The home cook book, 1905

Serves 4

Field strawberries are preferred; if unavailable, use large cultivated ones cut into quarters or eighths.

Presented as published in 1905. 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

600Calories

5 gProtein

150 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories600 kcal

Protein4.9 g

Carbohydrates150 g

Fiber5.6 g

Sugars105 g

Total Fat1.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium541 mg

Potassium214 mg

Calcium180 mg

Iron17 mg

Magnesium23 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C57 mg

Vitamin A1.1 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.1 mg

Folate76 mcg

Choline12 mg

Caffeine0.7 mg

Water317 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 214. The excerpt below is the record exactly as published.

STRAWBERRY PUNCH Make tea by pouring a quart of fresh boiling water on three teaspoons of tea. In a punch bowl lay a four-inch square 392 THE HOME COOK BOOK of ice, add the juice of four lemons and one orange, two cups of sugar, and a box of small strawberries

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