vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Roman Punch
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
88Calories
3 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein3.3 g
Carbohydrates14 g
Fiber1.6 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium151 mg
Calcium35 mg
Iron0.2 mg
Magnesium23 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A7.4 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline6.9 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 50. The excerpt below is the record exactly as published.
ROMAN PUNCH Make a strong lemonade, about a quart, and put in freezer. Wlien half frozen, add whites of 4 eggs, well beaten, and 1 glass of Jamaica rum, juice of 3 oranges, and a small glass of champagne
Cook this with the app: pantry check, scaling, and the assistant.