Anisette Punch
From 365 desserts, 1900
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
2553Calories
11 gProtein
508 gCarbs
11 gFat
Full nutrition (35 nutrients)
Calories2553 kcal
Protein11 g
Carbohydrates508 g
Fiber8.6 g
Sugars469 g
Total Fat11 g
Saturated Fat0.4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium1276 mg
Calcium406 mg
Iron20 mg
Magnesium130 mg
Phosphorus288 mg
Zinc3.1 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A8.6 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate91 mcg
Choline13 mg
Caffeine0 mg
Alcohol74 g
Water1437 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 46. The excerpt below is the record exactly as published.
Anisette Punch. Make a syrup of 1 qt. of water and 1 lb. of sugar, and when cooked add 1 cup of lemon juice and y of a cup of orange; mix well, cool and freeze. When frozen hard add gradually y of a cup of rum, y of a cup of 147 October. brandy and }£ of a cup of aniseed
Cook this with the app: pantry check, scaling, and the assistant.