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Champagne Punch
From Kirmess cook book, 1907
Serves 16
For a cool summer drink, substitute seltzer for champagne.
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
48Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein1.1 g
Carbohydrates12 g
Fiber2.7 g
Sugars8.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium189 mg
Calcium41 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline8.5 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 194. The excerpt below is the record exactly as published.
champagne punch. Miss Lufburrow, New York. One gallon of champagne, one-half glass of brandy, one glass of Curacoa, one glass of Maraschino, one glass BEVERAGES. 453 of Kirechwasser, juice of two lemons, juice of two or- anges. The Kirschwasser can be omitted if desired. CHAMPAGNE PUNCH. Madame Masson, Paris, {Mrs. T. K. Egbert) Two quart bottles of Moet-Chandon (White Seal), eight oranges, three lemons, sugar to taste, ice inclosed in pitcher
Cook this with the app: pantry check, scaling, and the assistant.