vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Punch (a la Francaise)
From Cassell's dictionary of cookery, 1892
Serves 5
This punch is designed to be sweet and warm.
Presented as published in 1892. 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
767Calories
1 gProtein
193 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein1.1 g
Carbohydrates193 g
Fiber2.8 g
Sugars189 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.7 mg
Potassium189 mg
Calcium41 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A8.3 mcg
Vitamin E0.2 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
Folate26 mcg
Choline8.1 mg
Caffeine0 mg
Alcohol3.3 g
Water105 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1405. The excerpt below is the record exactly as published.
Pvmch (a la Francaise). Another way. — The following is calculated more esiDecially to produce a ladies' punch. Take rather more than two poimds of sugar, and melt it in a large saucepan over the fire, a good half -tum- blerful of water or tea being poured over to moisten it, with the juice of two lemons and two oranges. When the sugar is well melted, pour into the saucepan a bottle of rum and a bottle of brandy
Cook this with the app: pantry check, scaling, and the assistant.