Frozen Spanish Punch

Name: Frozen Spanish Punch
Ingredients: Juice 6 lemons; 1 pint Rioja, red wine; Thin rind of 2 lemons; l/2 nutmeg, grated; 3 cups sugar syrup; 1 cup water

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

2328Calories

9 gProtein

552 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2328 kcal

Protein9.1 g

Carbohydrates552 g

Fiber22 g

Sugars483 g

Total Fat3.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium397 mg

Potassium1112 mg

Calcium294 mg

Iron4.8 mg

Magnesium72 mg

Phosphorus128 mg

Zinc3.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C424 mg

Vitamin A8 mcg

Vitamin E1.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate88 mcg

Choline41 mg

Caffeine0 mg

Water1491 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 SPANISH PUNCH (Ponche Espahol) Juice 6 lemons 1 pint Rioja, red wine Thin rind of 2 lemons l/2 nutmeg, grated 3 cups sugar syrup 1 cup water

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