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Frozen Raisin Punch

Name: Frozen Raisin Punch
Yield: 3 servings
Ingredients: juice of three lemons; one pint of water; one-half pound of granulated sugar; one-half pound of boiled in sugar, and chopped, seeded or seedless raisins; the whites of two eggs

From The Hotel St. Francis cook book, 1919

Serves 3

Presented as published in 1919. 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

564Calories

7 gProtein

145 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein7.2 g

Carbohydrates145 g

Fiber6.2 g

Sugars127 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium27 mg

Potassium704 mg

Calcium78 mg

Iron2 mg

Magnesium37 mg

Phosphorus90 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate15 mcg

Choline13 mg

Caffeine0 mg

Water287 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 280. The excerpt below is the record exactly as published.

Frozen raisin punch. Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner. Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins. Let the raisins cool, and add with the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.