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Rhubarb Punch
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
243Calories
2 gProtein
44 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein2 g
Carbohydrates44 g
Fiber1.6 g
Sugars40 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1225 mg
Potassium359 mg
Calcium90 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus55 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4.3 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate34 mcg
Choline18 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 20. The excerpt below is the record exactly as published.
RHUBARB PUNCH 11% pounds rhubarb 4 tablespoons lemon juice 1 quart water Few grains salt 11% cups sugar Crushed ice Vg cup orange juice Charged water or ginger ale
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