Punch au Bordeaux

Name: Punch au Bordeaux
Ingredients: half a pound of loaf sugar; half a pint of water; the strained juice of three oranges; half a bottle of claret; a tablespoonful of brandy; a full dessert-spoonful of red currant jelly

From The "Queen" cookery books: Ices, 1902

Red currant jelly and port wine can be used instead of brandy.

Presented as published in 1902. 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

1159Calories

5 gProtein

290 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1159 kcal

Protein5.1 g

Carbohydrates290 g

Fiber13 g

Sugars277 g

Total Fat1.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium9.5 mg

Potassium985 mg

Calcium225 mg

Iron0.7 mg

Magnesium57 mg

Phosphorus76 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C287 mg

Vitamin A59 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate162 mcg

Choline45 mg

Caffeine0 mg

Alcohol4.6 g

Water714 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 20. The excerpt below is the record exactly as published.

Punch au Bordeaux. — Grate off the yellow part of the rind of two oranges on half a pound of loaf sugar in lumps, pour half a pint of water over this and let stand for some time covered. Then boil it to a syrup, and when ready lift it off the fire ; when it lias somewhat cooled add to it the strained juice of three oranges, and as soon as this is all qrdte cold stir into ‘ it half a bottle of claret and a table- spoonful of brandy, and freeze. A full dessert- spoonful of red currant jell

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