vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Bonanza Punch
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Presented as published in 1907. 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
460Calories
2 gProtein
111 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein1.9 g
Carbohydrates111 g
Fiber2.6 g
Sugars98 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Cholesterol13 mg
Sodium70 mg
Potassium195 mg
Calcium52 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline7.7 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 107. The excerpt below is the record exactly as published.
BONANZA PUNCH. flavor vanilla and rose; add one pint of brandy Take four quarts of water, four pounds of sugar, and the meringue. two cans of grated pineapple, six lemons and gjj. ^NOYEAU PUNCH. eig t oranges. ... Add to one gallon of Lemon Ice
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