Peruviandrink
Pisco Punch—Peruvian
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
20Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.1 g
Carbohydrates5.8 g
Fiber0.2 g
Sugars3.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.2 mg
Potassium35 mg
Calcium7.3 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus4.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline2.4 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 88. The excerpt below is the record exactly as published.
PISCO PUNCH— PERUVIAN Stir a teaspoon of powdered sugar with three of lemon or lime juice until dissolved; add a quarter of a glass of water, then fill the tumbler with crushed ice. Pour a jigger of pisco (Peruvian white grape brandy) over it; add a cube of pine- apple, two teaspoons of the syrup
Cook this with the app: pantry check, scaling, and the assistant.