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Punch a la Romaine

Name: Punch a la Romaine
Yield: 2 servings
Ingredients: a teacupful (three ounces) of rum; the same of champagne; three teacupfuls of lemonade; the juice of two oranges; the whites of two eggs; half a pound of powdered sugar

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Presented as published in 1898. 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

742Calories

8 gProtein

139 gCarbs

5 gFat

Full nutrition (35 nutrients)

Calories742 kcal

Protein8 g

Carbohydrates139 g

Fiber4.3 g

Sugars131 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium81 mg

Potassium433 mg

Calcium108 mg

Iron1.3 mg

Magnesium37 mg

Phosphorus134 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C97 mg

Vitamin A100 mcg

Vitamin E0.9 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate78 mcg

Choline164 mg

Caffeine0 mg

Alcohol14 g

Water342 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 295. The excerpt below is the record exactly as published.

Punch a la Romaine. — Take a teacupful (three ounces) of rum, the same of champagne, and three teacupfuls of lemonade. Add the juice of two oranges. Whip the whites of two eggs with half a pound of powdered sugar

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