Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tea | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
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
- two gallons of tea
- two quarts of cranberries in two pints of water ten minutes
- two pints of sugar
- one quart of cranberries
- one quart of boiling water
- one quart ripe mashed strawberries
- three cups sugar
- three pints water
- six quart bot- tles of apolinaris water
- three peeled lemons
- one dozen sprays of green mint
- three bottles of imported ginger ale
- one dozen lemons
- two pints of water ten minutes
- ten lemons
- one teacupful of boiling water to one quart of cranberries
- one large lemon
- two cupfuls of granu- lated sugar cooked until rich
- four lemons
- two dozen lemons
- three dozen oranges
- three cans sliced pineapple
Directions
Put in three peeled lemons, sliced very thin, and leave in the ice until ready to use it. Add, then, one dozen sprays of green mint and a quart, at least, of pounded ice. Stir well for a minute and pour from a height into it two or three bottles of imported ginger ale. — Miss Katherine Bray.
Tea Punch. — For a large crowd. Two gallons of tea and the juice of one dozen lemons; sweeten to taste, and add spray of fresh mint. Serve ice cold from a punch bowl. — Mrs. Dabney.
Cranberry Frappe. — Boil two quarts of cranberries in two pints of water ten minutes, strain through a coarse cheese cloth, add two pints of sugar (one and one-half would be enough) and stir and boil until the sugar is dissolved, when cold add the strained juice of ten lemons; freeze to a mush and pack as usual ; serve in sherbet cups with, or just after, roast turkey. — Mrs. J. M. Parker.
Cranberry Frappe. — Add one teacupful of boiling water to one quart of cranberries. Boil until soft, pass through a fruit- strainer, return to the fire, and add sufficient sugar to sweeten. Cook until reduced more than half, then set aside to cool. Be- fore freezing add the juice of one large lemon, also a syrup made of one quart of boiling water and two cupfuls of granu- lated sugar cooked until rich and syrupy. Stir all together, and freeze rather stiff. Serve in frappe cups with the roast turkey.
Strawberry Frappe. — One quart ripe mashed strawberries, three cups sugar, juice four lemons, three pints water ; let ber- ries with sugar stand one hour ; mix all, pour into freezer and partially freeze.
Frappe. — For a very large crowd. Two dozen lemons, three dozen oranges, three cans sliced pineapple, and six quart bot- tles of Apolinaris water. Make a very sweet lemonade, chop oranges and pinapple, and pour lemonade over it; let it stand until ready for use, then pour Apollinaris water in, using a large lump of ice. Flavor with sherry. — Mrs. Bailey Cantrell.