vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Champagne Punch
From Cooking for profit, 1886
Serves 1
Cost — The price of the champagne, and freezing mixture added — probably 25c a glass.
Presented as published in 1886. 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
938Calories
13 gProtein
202 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories938 kcal
Protein13 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium160 mg
Calcium62 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus203 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline295 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 82. The excerpt below is the record exactly as published.
Champagne Punch. 1 cup sugar. •J cup water. 1 bottle champagne. 2 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.