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Portfine Punch
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
33Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein0 g
Carbohydrates3.8 g
Fiber0 g
Sugars3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.9 mg
Potassium37 mg
Calcium3.1 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus6.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.7 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 386. The excerpt below is the record exactly as published.
h 1 heaping teaspoonfnl powdered sugar, add 3 slices of lemon and 2 of orange ; carefully remove the pits. Fill into the tumbler, and if berries are in season, add a few strawberries or raspberries. Sip through a straw. Port*lfine Punch* — Prepare the same as sherry punch. Yanilla Punch.-^Add to 1 gill of brandy 1 tablespoonfnl powdered sugar, V4 teaspoonf ul vanilla extract, 1 teaspoonful lemou Juice
Cook this with the app: pantry check, scaling, and the assistant.