Frozen Punch
From Delicate dishes, 1896
Recipe by Mrs. S. P. Douthart.
Presented as published in 1896. 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
4059Calories
30 gProtein
927 gCarbs
23 gFat
Full nutrition (35 nutrients)
Calories4059 kcal
Protein30 g
Carbohydrates927 g
Fiber13 g
Sugars894 g
Total Fat23 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol744 mg
Sodium341 mg
Potassium1514 mg
Calcium284 mg
Iron7.4 mg
Magnesium170 mg
Phosphorus515 mg
Zinc4 mg
Copper1.3 mg
Manganese8.7 mg
Vitamin D4 mcg
Vitamin C430 mg
Vitamin A347 mcg
Vitamin E2.3 mg
Vitamin K6.9 mcg
Vitamin B61.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5 mg
Folate258 mcg
Choline649 mg
Caffeine0 mg
Alcohol4.6 g
Water2083 g
As published
This recipe was extracted from Delicate dishes (1896), page 31. The excerpt below is the record exactly as published.
FROZEN PUNCH. Boil I quart of water with i quart of sugar to a thick syrup, pour it over i quart of chopped pineapple, while boiling. Let this stand over night. Next day add the juice of 4 lemons and the whites of 4 eggs, yALEklTINr^ YflLENTINE & GOMFflNY. VMr n ISHLv Coach and Car Yarnislies and Colors. 88 DESSERTS. frothed; add i large cup of wine and a tablespoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.