Pine Milk Punch
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Keeps for several months.
Presented as published in 1902. 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
2735Calories
4 gProtein
715 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2735 kcal
Protein4.4 g
Carbohydrates715 g
Fiber11 g
Sugars689 g
Total Fat3.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium43 mg
Potassium575 mg
Calcium139 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water1302 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 99. The excerpt below is the record exactly as published.
PINE MILK PUNCH. Pare off the yellow rind of four large lemons, and steep it for twenty-four hours in a quart of brandy or ram. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar; two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk
Cook this with the app: pantry check, scaling, and the assistant.