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Empire Punch
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
664Calories
2 gProtein
143 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein1.6 g
Carbohydrates143 g
Fiber4.1 g
Sugars136 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.5 mg
Potassium314 mg
Calcium67 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Alcohol4.5 g
Water193 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 131. The excerpt below is the record exactly as published.
EMPIRE PUNCH. Rub the peel of four oranges and two lemons in one and a half pounds of lump sugar, one pineapple cut in slices, one box of strawberries, two bottles of apollinaris, half gill of maras- chino, half gill of cura^oa, half gill of benedictine, half gill of rum, one bottle of brandy, six bottles of champagne, four bottles of tokay wine, two of Madeira, four of Chateau Lafite
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