Frozen Mint Punch (Ponche de Menta Helado)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
417Calories
1 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein1.2 g
Carbohydrates110 g
Fiber2.9 g
Sugars103 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium32 mg
Potassium160 mg
Calcium62 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline5.5 mg
Caffeine0 mg
Water1038 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 85. The excerpt below is the record exactly as published.
FROZEN MINT PUNCH (Ponche de Menta Helado) 1 dozen mint leaves 1 quart water Yz cup granulated sugar Juice of 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.