Tea Punch
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
1475Calories
15 gProtein
352 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1475 kcal
Protein15 g
Carbohydrates352 g
Fiber10 g
Sugars202 g
Total Fat5.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2157 mg
Potassium267 mg
Calcium615 mg
Iron64 mg
Magnesium60 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate257 mcg
Choline25 mg
Caffeine3.9 mg
Water1025 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 60. The excerpt below is the record exactly as published.
Tea Punch Pour 1 qt. boiling water over 4 teaspoonfuls good tea. Cover, and leave 5 minutes, then strain and cool. Half fill a bowl with cracked ice, add 1 cup sugar, and juice of 4 lemons. Pour tea over this, add V2 pt. water and a little mint
Cook this with the app: pantry check, scaling, and the assistant.