Aunt Virginia's Roman Punch

Name: Aunt Virginia's Roman Punch
Ingredients: The juice of 10 lemons; and 2 oranges; Add two lbs. of sugar; the grated rind of 1 orange; and the whites of ten eggs beaten to a standing froth

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

4751Calories

79 gProtein

1064 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories4751 kcal

Protein79 g

Carbohydrates1064 g

Fiber40 g

Sugars981 g

Total Fat54 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol1860 mg

Sodium755 mg

Potassium3039 mg

Calcium770 mg

Iron16 mg

Magnesium198 mg

Phosphorus1242 mg

Zinc7.6 mg

Copper1.1 mg

Manganese0.6 mg

Vitamin D10 mcg

Vitamin C828 mg

Vitamin A850 mcg

Vitamin E7.4 mg

Vitamin K1.5 mcg

Vitamin B62 mg

Vitamin B124.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)3.2 mg

Folate498 mcg

Choline1551 mg

Caffeine0 mg

Water1740 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 32. The excerpt below is the record exactly as published.

Aunt Virginia's Roman Punch The juice of 10 lemons and 2 oranges. Add two lbs. of sugar, the grated rind of 1 orange, and the whites of ten eggs beaten to a standing froth

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