Hot Punch

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

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

2630Calories

8 gProtein

546 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2630 kcal

Protein8.4 g

Carbohydrates546 g

Fiber20 g

Sugars523 g

Total Fat2.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium54 mg

Potassium1488 mg

Calcium361 mg

Iron1.7 mg

Magnesium98 mg

Phosphorus126 mg

Zinc0.7 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C436 mg

Vitamin A80 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.2 mg

Folate227 mcg

Choline66 mg

Caffeine28 mg

Alcohol74 g

Water2517 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 4. The excerpt below is the record exactly as published.

HOT PUNCH. 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 table- spoonful 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.