Lemon Maraschino Punch

Name: Lemon Maraschino Punch
Ingredients: two quarts of water; one pound of sugar; the juice of five large lemons; half a pint of maraschino

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Presented as published in 1904. 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

2223Calories

6 gProtein

583 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2223 kcal

Protein5.9 g

Carbohydrates583 g

Fiber20 g

Sugars543 g

Total Fat3.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium79 mg

Potassium760 mg

Calcium300 mg

Iron4.1 mg

Magnesium68 mg

Phosphorus86 mg

Zinc0.9 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C265 mg

Vitamin A9 mcg

Vitamin E0.9 mg

Vitamin K3 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate55 mcg

Choline34 mg

Caffeine0 mg

Water2451 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 24. The excerpt below is the record exactly as published.

two quarts of water with one pound of sugar for fifteen minutes. Take from the fire and when cool add the juice of five large lemons. Freeze, and when about half frozen, add half a pint of maraschino

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