vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Punch d. la Francaise, Hot
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
521Calories
4 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein4.4 g
Carbohydrates132 g
Fiber7.7 g
Sugars104 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium271 mg
Potassium464 mg
Calcium168 mg
Iron8.6 mg
Magnesium31 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate94 mcg
Choline22 mg
Caffeine0.9 mg
Water326 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 236. The excerpt below is the record exactly as published.
Punch d. la Francaise, Hot. Put in a, saucepan on the hot range one pint of Jamaica rum with twelve ounces of granulated sugar ; stir continually with the spatula until reduced to half the quantity. Add the juice of three lemons and of four sweet oranges, then set the pan on the corner of the stove to keep hot. Put in a tea-pot one ounce of green tea, pouring over it a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.