vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Claret Punch
From Boston Cooking-School cook book, 1896
Serves 5
Presented as published in 1896. 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
467Calories
1 gProtein
103 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein1.4 g
Carbohydrates103 g
Fiber3.6 g
Sugars94 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium353 mg
Calcium74 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline8.3 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 20. The excerpt below is the record exactly as published.
CLARET PUNCH 1 quart cold water Few shavings lemon rind V4 cup raisins 114 cups orange juice 2 cups sugar ¥ cup lemon juice 2-inch piece stick cinnamon 1 pint claret wine
Cook this with the app: pantry check, scaling, and the assistant.