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Punch (a la Regence)
From Cassell's dictionary of cookery, 1892
Serves 6
This punch is best served chilled.
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
547Calories
3 gProtein
145 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein3.3 g
Carbohydrates145 g
Fiber9.4 g
Sugars124 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium463 mg
Calcium119 mg
Iron2 mg
Magnesium36 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A9.9 mcg
Vitamin E0.8 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline18 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 6 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.
Punch (a la Eegence) . — Take the thin rind of two lemons and two Seville oranges. Put them into a bowl, with a small piece of vanilla, four- cloves, and an inch of stick cinnamon. Poiu' over them a hot syrup, made with a pound and a half of refined sugar boiled in a jjint of water. Let these ingredients infuse for several hours. Mix with them the strained juice of twelve lemons
Cook this with the app: pantry check, scaling, and the assistant.