Punch A'la Cardinal

Name: Punch A'la Cardinal
Ingredients: a quart of red raspberries; the juice of one lemon; one cup of sugar; i pt. of water; a cup of maraschino; a cup of red curacoa

From 365 desserts, 1900

Presented as published in 1900. 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

1276Calories

7 gProtein

320 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1276 kcal

Protein7 g

Carbohydrates320 g

Fiber28 g

Sugars279 g

Total Fat5.6 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium29 mg

Potassium1158 mg

Calcium197 mg

Iron4.9 mg

Magnesium139 mg

Phosphorus179 mg

Zinc2.1 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C137 mg

Vitamin A24 mcg

Vitamin E4.4 mg

Vitamin K1.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.9 mg

Folate177 mcg

Choline9.4 mg

Caffeine0 mg

Water626 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 26. The excerpt below is the record exactly as published.

Punch A'la Cardinal. Make a raspberry water ice as follows : Add the juice of one lemon, and one cup of sugar, to a quart of red raspberries mashed, and let stand for thirty minutes. Press through a sieve, add i pt. of water, % of a cup of maraschino, and ^ of a cup of red curacoa

Cook this with the app: pantry check, scaling, and the assistant.