Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half teaspoon
- 90 glasses
- four dozen lemons
- two dozen oranges
- two cans pineapple
- two cans 16 the arizona cook book cherry juice
- two boxes strawberries
- one box cooked
Directions
Enough for 90 glasses. Four dozen lemons, two dozen oranges, two cans pineapple, using only the juice ; two cans
16 THE ARIZONA COOK BOOK
cherry juice, two boxes strawberries, one box cooked, sweetened and strained. About half as much sugar in the lem- ons as for lemonade, grape juice enough to give a good wine colour. Use the other box of berries whole, one or two in a glass. — Mrs. B. M. Cutcheon, Manistee, Mich.
Use water freshly boiled ; for mild infusions allow one-half teaspoon for each cup. Pour boiling water on the tea, cover closely; let stand for five minutes. — Mrs. Geo. Barney, Wil- liams, Ariz.