vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Champagne Punch for Twelve
From Around-the-world cook book, 1913
Serves 12
Presented as published in 1913. 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
15Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.3 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium38 mg
Calcium6.9 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.5 mg
Caffeine0 mg
Alcohol0.7 g
Water27 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 94. The excerpt below is the record exactly as published.
CHAMPAGNE PUNCH FOR TWELVE CHAMBERLIN Champagne, 2 bottles, Braxidy, 14 bottle, Rum, % tumbler, Strong black tea, 1 tumbler, Lemons, 3, strained, Powdered sugar, to taste
Cook this with the app: pantry check, scaling, and the assistant.