Cardinal Punch
From Perfection in baking, 1895
Presented as published in 1895. 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
344Calories
6 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein6.1 g
Carbohydrates87 g
Fiber28 g
Sugars34 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.4 mg
Potassium1033 mg
Calcium434 mg
Iron1.8 mg
Magnesium76 mg
Phosphorus88 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C436 mg
Vitamin A77 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate162 mcg
Choline30 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 16. The excerpt below is the record exactly as published.
Cardinal Punch. To above add one orange peel and the juice of two oranges; color bright red. Before serving add one wineglassful of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.