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Cardinal Punch
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
134Calories
1 gProtein
34 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein1 g
Carbohydrates34 g
Fiber3.6 g
Sugars28 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5.3 mg
Potassium147 mg
Calcium36 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A2.7 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline2 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 190. The excerpt below is the record exactly as published.
Cardinal Punch. One coffee cup of granulated sugar, 1 quart red raspberries, juice of 3 lemons, V^> coffee cap of Maraschino, l^ cup of curacoa, 1 quart of ApoUinaris water
Cook this with the app: pantry check, scaling, and the assistant.