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Claret Punch

Name: Claret Punch
Yield: 5 servings
Ingredients: one quart of cold water; half a cup of raisins; two cups of sugar; two-inch piece stick cinnamon; few shavings of lemon rind; one and one-third cups of orange juice; one-third cup of lemon juice; one pint of claret wine

From Soyer's standard cookery, 1912

Serves 5

Dilute with ice-water.

Presented as published in 1912. 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

492Calories

2 gProtein

110 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein1.7 g

Carbohydrates110 g

Fiber4.1 g

Sugars100 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium20 mg

Potassium412 mg

Calcium80 mg

Iron1.1 mg

Magnesium31 mg

Phosphorus55 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 K1.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate27 mcg

Choline9.5 mg

Caffeine0 mg

Water363 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 269. The excerpt below is the record exactly as published.

Claret Punch. One quart of cold water, half a cup of raisins, two cups of sugar, two-inch piece stick cinnamon, few shavings of lemon rind, one and one-third cups of orange juice, one-third cup of lemon juice, one pint of claret wine

Cook this with the app: pantry check, scaling, and the assistant.