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Gin Punch, Cold
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
201Calories
3 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein3 g
Carbohydrates36 g
Fiber6.8 g
Sugars21 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium492 mg
Calcium110 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A1.9 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate61 mcg
Choline6.8 mg
Caffeine0 mg
Alcohol9.3 g
Water331 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 386. The excerpt below is the record exactly as published.
Gin Punchy Cold. — Put Y4 gill of gin and the same quantity of water in a large tumbler, add 1 tablespoonful raspberries and 2 tablespoonfuls gum sirup, 1 slice of orange, 1 of pineapple, and 1 of lemon
Cook this with the app: pantry check, scaling, and the assistant.