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Fish-House Punch
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
470Calories
0 gProtein
89 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories470 kcal
Protein0.3 g
Carbohydrates89 g
Fiber0.2 g
Sugars86 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.6 mg
Potassium71 mg
Calcium9.9 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus7.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.2 mg
Caffeine3.5 mg
Alcohol19 g
Water301 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 94. The excerpt below is the record exactly as published.
FISH-HOUSE PUNCH Brandy, 1 pint, Jamaica, or Medford rum, 2 pints. Lemon- juice, 1 pint. Strong green tea, % pint, Water, 3 pints. Loaf-sugar, 1^/^ pounds
Cook this with the app: pantry check, scaling, and the assistant.