Claret Punch
From Delicate dishes, 1896
Recipe by Mrs. C. M. Pepper.
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
864Calories
3 gProtein
229 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories864 kcal
Protein3.3 g
Carbohydrates229 g
Fiber8.4 g
Sugars208 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium34 mg
Potassium506 mg
Calcium175 mg
Iron1.9 mg
Magnesium51 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate45 mcg
Choline16 mg
Caffeine47 mg
Water1449 g
As published
This recipe was extracted from Delicate dishes (1896), page 56. The excerpt below is the record exactly as published.
CLARET PUNCH. Juice of 3 lemons, i teacup of sugar, i coffee cup of made black tea, drawn cold, i orange peeled and sliced thin, one lemon peeled and sliced thin, 2 strips of cucum- ber rind added, for 30 minutes before serving and then removed; i quart best claret, i quart of Apollinaris water
Cook this with the app: pantry check, scaling, and the assistant.