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Ginger Punch
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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
151Calories
0 gProtein
39 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein0.4 g
Carbohydrates39 g
Fiber1 g
Sugars36 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium349 mg
Potassium73 mg
Calcium36 mg
Iron0.2 mg
Magnesium6.5 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate10 mcg
Choline5 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 270. The excerpt below is the record exactly as published.
Ginger Punch. One quart of cold water, one cup of sugar, half a pound of root ginger, half a cup of orange juice, half a cup of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.