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Frozen Punch
From Kentucky receipt book, 1903
Serves 20
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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.7 kcal
Protein0 g
Carbohydrates2.2 g
Fiber0 g
Sugars2.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium5.7 mg
Calcium2.3 mg
Iron0 mg
Magnesium5.5 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.
FROZEN PUNCH Roman Punch. Three dozen lemons, 1 dozen oranges, 1 pound granulated sugar, 1 quart of cold water, % pint of whisky. Make sugar into a syrup and add enough water to moisten it. When cold put in orange and lemon juice, also the water, rum and whisky. Freeze to a mush. This quantity will serve 3 dozen people. Frozen Punch. Boil 1 quart of strong lemonade 10 minutes, add 1 tablespoon each of canned cherries
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