Mint Punch

Name: Mint Punch
Ingredients: a dozen large stalks of mint; a half cupful of powdered sugar; the strained juice of four more lemons; a syrup made by boiling and chilling a half cupful of sugar; a pint of water; the sliced yellow rind of two lemons; six freshly cut sprigs of mint; a quart of shaved ice; two bottles of ginger ale

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

820Calories

7 gProtein

222 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories820 kcal

Protein6.8 g

Carbohydrates222 g

Fiber17 g

Sugars180 g

Total Fat2.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium57 mg

Potassium861 mg

Calcium210 mg

Iron3.9 mg

Magnesium66 mg

Phosphorus99 mg

Zinc0.4 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C319 mg

Vitamin A20 mcg

Vitamin E0.9 mg

Vitamin K22 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate70 mcg

Choline31 mg

Caffeine0 mg

Water1957 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 4. The excerpt below is the record exactly as published.

MINT PUNCH. Chop fine a dozen large stalks of mint. Pound, add a half cupful of powdered sugar and the juice of two lemons and let stand for an hour, stirring occasional- ly. Strain, pressing hard. Add the strained juice of four more lemons, a syrup made by boiling and chilling a half cupful of sugar and a pint of water, the 26 TABLE TALK'S ILLUSTRATED COOK BOOK 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

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