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Mint Punch
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
112Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein1.1 g
Carbohydrates31 g
Fiber2.8 g
Sugars24 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.2 mg
Potassium142 mg
Calcium33 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.9 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 194. The excerpt below is the record exactly as published.
MINT PUNCH. Tahlt Talk. Chop fine a dozen large stalks of mint. Pound one- half cupful of powdered sugar and the juice of two lemons and let stand for an hour, stirring occasionally. Strain, pressing hard. Add the strained juice of four more lemons, a syrup made by boiling and chilling a half cup of sugar and a pint of water, the sliced yellow rind of two lemons and six freshly cut sprigs of mint. Stir well, add a quart of shaved ice and two bottles of ginger ale
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