vegetarianvegangluten-freedairy-freenut-free
Raspberry Punch
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
- Raspberries, 2 quarts
- Fresh mint leaves, 1 bunch
- Sugar, 3 cups
- Cold water, 3 pints
- Lemons, 6
- Carbonated water, 1 quart
Method
Sprinkle the raspberries with the sugar, let stand 1 hour and press out the juice.
Add the juice of the lemons, the mint leaves slightly crushed and the cold water.
Mix well and let stand half an hour.
Add ice and the carbonated water just before serving.
Nutrition per serving
353Calories
2 gProtein
89 gCarbs
1 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 1. The excerpt below is the record exactly as published.
RASPBERRY PUNCH. Raspberries, 2 quarts. Fresh mint leaves, 1 bunch. Sugar, 3 cups. Cold water, 3 pints. Lemons, 6. Carbonated water, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.