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Hot Punch

Name: Hot Punch
Yield: 6 servings
Ingredients: a pound of granulated sugar; three pints of hot water; the juice of four oranges; one lemon; a tablespoonful of the finely cut yellow rind of an orange and lemon; one cupful of freshly made green tea; one cupful of rum

From Kirmess cook book, 1907

Serves 6

Presented as published in 1907. 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

438Calories

1 gProtein

91 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories438 kcal

Protein1.4 g

Carbohydrates91 g

Fiber3.3 g

Sugars87 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9 mg

Potassium248 mg

Calcium60 mg

Iron0.3 mg

Magnesium16 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C73 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate38 mcg

Choline11 mg

Caffeine4.7 mg

Alcohol12 g

Water419 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 194. The excerpt below is the record exactly as published.

HOT PUNCH. Mrs. T. K. Egbert. Dissolve a pound of granulated sugar in three pints of hot water, boil for three minutes. Strain, add the juice of four oranges and one lemon, a tablespoonful each of the finely cut yellow rind of an orange and lemon and boil for one minute longer. Take from the fire, add one cupful of freshly made green tea and one cupful of rum

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