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Kirsch Punch Romaine
From Cooking for profit, 1886
Serves 2
Cost of material — sugar 7, lemon 2, eggs 3, kirschwasser 20; 32 cents — ice and salt 18 — 50c for 1 quart or 4 to 6c per glass according to size.
Presented as published in 1886. 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
730Calories
6 gProtein
151 gCarbs
5 gFat
Full nutrition (35 nutrients)
Calories730 kcal
Protein6.3 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium75 mg
Calcium37 mg
Iron1 mg
Magnesium8.8 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Alcohol11 g
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 81. The excerpt below is the record exactly as published.
KIrsch Punch Romaine. 2 cups water. IJ cups sugar. 1 lemon — juice only, \ cup kirschwasser — small, 2 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.