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Cardinal Punch
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
No method was recorded for this recipe.
Nutrition per serving
535Calories
1 gProtein
121 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories535 kcal
Protein0.6 g
Carbohydrates121 g
Fiber0.1 g
Sugars119 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium150 mg
Calcium16 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate24 mcg
Choline1.6 mg
Caffeine0 mg
Alcohol9.3 g
Water338 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 113. The excerpt below is the record exactly as published.
Cardinal Punch. 4 cups water. % cup lemon juice. 2^,2 cups sugar. % cup brandy. 1 cup orange juice. % cup strong green tea infusion
Cook this with the app: pantry check, scaling, and the assistant.