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Punch Sauce
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
339Calories
5 gProtein
73 gCarbs
2 gFat
Full nutrition (35 nutrients)
Calories339 kcal
Protein4.5 g
Carbohydrates73 g
Fiber3.8 g
Sugars28 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium545 mg
Potassium197 mg
Calcium174 mg
Iron16 mg
Magnesium27 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0.2 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate89 mcg
Choline12 mg
Caffeine0 mg
Alcohol4.2 g
Water293 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 240. The excerpt below is the record exactly as published.
punch sauce, likewise prepared with curafoa. Punch Sauce. Take the juice and rind of a lemon, half a clove, two large tablespoonfuls of sugar, pour a breakfastcupful of boiling water over, stand at side of fire for an hour. Cool off and strain. Now add a wineglassful of curacoa, and half the quantity of brandy. Cook a teaspoonful of Indian corn flour in a little orange flower water
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