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Old Colonial Punch
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
547Calories
6 gProtein
135 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein6.5 g
Carbohydrates135 g
Fiber8.4 g
Sugars88 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium378 mg
Potassium792 mg
Calcium210 mg
Iron14 mg
Magnesium66 mg
Phosphorus111 mg
Zinc0.9 mg
Copper0.2 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A16 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate85 mcg
Choline24 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
OLD COLONIAL PUNCH. Sultana raisins, % pound. Lemons, 2. Currants, 1 cup. Powdered sugar, 2 cups. Almond extract, 1 teaspoon. Grated cocoanut, 3 tablespoons. Preserved ginger, % cup. Cinnamon, y2 teaspoon. Oranges, 4. Ginger ale, 1 quart. Boiling water, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.