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Kirschenwasser Punch
From The encyclopaedia of practical cookery, 1892
Serves 2
Ensure to detach the punch from the sides of the freezer to achieve a smooth texture.
Presented as published in 1892. 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
486Calories
2 gProtein
128 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein1.6 g
Carbohydrates128 g
Fiber7.4 g
Sugars115 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium186 mg
Calcium95 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C104 mg
Vitamin A2.3 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)0.3 mg
Folate15 mcg
Choline8.1 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 195. The excerpt below is the record exactly as published.
Kirschenwasser Punch. — Put in a vessel fib. of powdered sugar with 1 pint of cold water, grate in the rind of a small lemon, squeezing in the juice of one-and-a-half good-sized ones, and with the spatula beat well together for five minutes ; add 1 gill of Kirschenwasser
Cook this with the app: pantry check, scaling, and the assistant.