Caribbeandrinkvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Punch
From The Blue grass cook book, 1904
Serves 16
Presented as published in 1904. 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
39Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein0.7 g
Carbohydrates9.9 g
Fiber3 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium96 mg
Calcium18 mg
Iron0.3 mg
Magnesium7.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A2 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.7 mcg
Choline4.8 mg
Caffeine0 mg
Alcohol0.5 g
Water199 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 49. The excerpt below is the record exactly as published.
CRANBERRY PUNCH Mrs. Henry C. Buckner 3 pints of cranberries, 6 lemons. Make quite sweet. Boil cranberries in ^ gallon of water till tender. Strain through a sieve to get all the pulp, holding back the skins. Add the lemon juice and make as sweet as you would sherbet. Put in freezer and THE BLUE GRASS COOK BOOK freeze well. Then take 1 wineglassful of fine whisky, ^ wineglass of old Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.