Angelique Punch

Name: Angelique Punch
Ingredients: y2 lb. of Sultana raisins; the juice and rind of a lemon; 1 cup of granulated sugar; 1 pt. of boiling water; 1 pt. of California angelique wine; the white of 1 egg; 2 tablespoonfuls of powdered sugar

From 365 desserts, 1900

Let ripen for 1 hour before serving.

Presented as published in 1900. 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

1917Calories

19 gProtein

484 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1917 kcal

Protein19 g

Carbohydrates484 g

Fiber15 g

Sugars369 g

Total Fat3.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium1133 mg

Potassium1962 mg

Calcium476 mg

Iron35 mg

Magnesium116 mg

Phosphorus311 mg

Zinc1.3 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A1 mcg

Vitamin E0.5 mg

Vitamin K7.9 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)11 mg

Folate146 mcg

Choline43 mg

Caffeine0 mg

Water533 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 41. The excerpt below is the record exactly as published.

Angelique Punch. Chop y2 lb. of Sultana raisins very fine. Add then to the juice and rind of a lemon and 1 cup of granulated sugar. Pour over the mix- ture 1 pt. of boiling water and stir until the sugar is dissolved. Press through a sieve, add 1 pt. of California angelique wine and freeze. When frozen beat in the white of 1 egg beaten stiff with 2 tablespoonfuls of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.