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Pine Milk Punch
From Original White House Cookbook, 1887
Serves 6
Can be used immediately or bottled for later use.
Presented as published in 1887. 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
500Calories
1 gProtein
123 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein1.2 g
Carbohydrates123 g
Fiber3.6 g
Sugars115 g
Total Fat3.6 g
Saturated Fat2.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.5 mg
Potassium125 mg
Calcium39 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline4.1 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 301. 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 rum. 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
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