Aunt Virginia's Punch

Name: Aunt Virginia's Punch
Ingredients: Fill a glass or china punch bowl half full of slices of pineapple and lemons.; slices of pineapple and lemons, cut very thin.; thickly strewn with fine white sugar.; Pour over the fruit as much good claret as will almost fill the bowl.; put in a large lump of ice.

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

44Calories

1 gProtein

13 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories44 kcal

Protein1.3 g

Carbohydrates13 g

Fiber3.2 g

Sugars5.5 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2.3 mg

Potassium171 mg

Calcium30 mg

Iron0.7 mg

Magnesium12 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A1.9 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate16 mcg

Choline6.8 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 42. The excerpt below is the record exactly as published.

Aunt Virginia's Punch Fill a glass or china punch bowl half full of slices of pineapple and lemons, cut very thin and arrange in alternate layers, thickly strewn with fine white sugar. Pour over the fruit as much good claret as will almost fill the bowl, cover closely, and let stand 6 hours. Then put in a large lump of ice,

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