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Claret Punch
From Superior cook book, 1905
Serves 16
A lemon sliced is a pretty addition. Recipe by Mrs. M. W. Wightman.
Presented as published in 1905. 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
592Calories
1 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein0.8 g
Carbohydrates149 g
Fiber2.1 g
Sugars144 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.7 mg
Potassium129 mg
Calcium29 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.5 mcg
Choline5.1 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 123. The excerpt below is the record exactly as published.
Claret Punch. To the juice of 12 lemons add ;> ll)S. of white sugar, 3 qts. of water, and stir well until thoroughly mixed ; strain through a sieve, adding at the moment of .serv- ing, 1 r|t. bottle of good claret and a pt. bottle of cham])agne
Cook this with the app: pantry check, scaling, and the assistant.