Roman Punch

Name: Roman Punch
Ingredients: three quarters of a pound of sugar; three pints of water; a gill of rum; the juice of four lemons

From French dishes for American tables, 1886

Presented as published in 1886. 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

1683Calories

4 gProtein

376 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1683 kcal

Protein4.4 g

Carbohydrates376 g

Fiber11 g

Sugars350 g

Total Fat2.3 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium55 mg

Potassium575 mg

Calcium150 mg

Iron2.6 mg

Magnesium47 mg

Phosphorus68 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C212 mg

Vitamin A4 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate44 mcg

Choline20 mg

Caffeine0 mg

Alcohol37 g

Water1848 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 96. The excerpt below is the record exactly as published.

Roman Punch. Put in a saucepan on the fire three quarters of a pound of sugar, with three pints of water, boil ten minutes, then put aside to become cold. Then put in a freezer, and, when nearly frozen, stir into it rapidly a gill of rum and the juice of four lemons

Cook this with the app: pantry check, scaling, and the assistant.