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Romaji Punch
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
471Calories
3 gProtein
97 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein3.4 g
Carbohydrates97 g
Fiber8.5 g
Sugars83 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7 mg
Potassium560 mg
Calcium122 mg
Iron1 mg
Magnesium33 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A25 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate78 mcg
Choline24 mg
Caffeine0 mg
Alcohol15 g
Water442 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.
Romaji Punch. • Squeeze 1 dozen oranges and 1 dozen lemons. Make a syrup of iy2 pints granulated sugar and enough water to moisten. Add 1% quarts of water and orange and lemon juice. When it begins to freeze add 1 pint of rum
Cook this with the app: pantry check, scaling, and the assistant.