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Temperance Punch

Name: Temperance Punch
Yield: 16 servings
Ingredients: One pound raspberries; one pound currants; add four quarts water; Take four cups granulated sugar; and four of water; with a little lemon rind; juice of eight lemons; and six oranges

From The Monmouth Baptist ladies' cook book, 1907

Serves 16

Cherries may be added if desired.

Presented as published in 1907. 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

278Calories

2 gProtein

72 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories278 kcal

Protein1.9 g

Carbohydrates72 g

Fiber3.5 g

Sugars58 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium12 mg

Potassium331 mg

Calcium80 mg

Iron1 mg

Magnesium28 mg

Phosphorus49 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C132 mg

Vitamin A12 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate29 mcg

Choline8.8 mg

Caffeine0 mg

Water451 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 127. The excerpt below is the record exactly as published.

TEMPERANCE PUNCH. Mrs. Jas. French, Enid, Okla. One pound raspberries, one pound currants. Put into a bowl, mash to a pulp, add four quarts water and let stand (covered) for two or three hours. Take four cups granulated sugar and four of water, boil with a little lemon rind for ten minutes. When cold add juice of eight lemons and six oranges

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