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German Punch
From Boston Cooking-School cook book, 1896
Serves 2
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
453Calories
1 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein1.3 g
Carbohydrates116 g
Fiber2.3 g
Sugars111 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium349 mg
Calcium33 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A47 mcg
Vitamin E0.7 mg
Vitamin K9.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate23 mcg
Choline13 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 77. The excerpt below is the record exactly as published.
GERMAN PUNCH 2 cups water 1 cup sugar 134 cups tomatoes 3 tablespoons lemon juice 3 apples, cored, pared, Piece ginger root and chopped 3 tablespoons maraschino
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