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Maraschino Punch

Name: Maraschino Punch
Yield: 4 servings
Ingredients: lib. of sugar; lqt. of water; the juice of a lemon; an orange; 1 breakfast-cupful of Maraschino; the well-beaten whites of three eggs

From The encyclopaedia of practical cookery, 1892

Serves 4

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

567Calories

5 gProtein

141 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories567 kcal

Protein4.6 g

Carbohydrates141 g

Fiber1.7 g

Sugars137 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium123 mg

Calcium41 mg

Iron0.3 mg

Magnesium11 mg

Phosphorus12 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A1 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate18 mcg

Choline3.4 mg

Caffeine0 mg

Water360 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 462. The excerpt below is the record exactly as published.

Maraschino Punch. — Put lib. of sugar into a basin with lqt. of water, and add the juice of a lemon and an orange and 1 breakfast-cupful of Maraschino. When well mixed, strain into a freezer; when frozen, add the well-beaten whites of three eggs

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