Tea Punch
From Favorite recipes (North Carolina, 1948), 1948
Makes about 25 punch cup servings. Mrs. Gertrude Yoder
Presented as published in 1948. 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
1944Calories
0 gProtein
501 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1944 kcal
Protein0 g
Carbohydrates501 g
Fiber0 g
Sugars502 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium147 mg
Potassium80 mg
Calcium147 mg
Iron0.3 mg
Magnesium50 mg
Phosphorus1 mg
Zinc0.1 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline0 mg
Caffeine18 mg
Water4817 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 19. The excerpt below is the record exactly as published.
TEA PUNCH 2% cups sugar % 20 cups water 6 tablespoons tea 6 lemons 1 teaspoon almond flavoring
Cook this with the app: pantry check, scaling, and the assistant.