vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Roman Punch
From Royal Victoria cook book, 1900
Serves 6
Recipe attributed to Mrs. Harrison.
Presented as published in 1900. 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
115Calories
4 gProtein
20 gCarbs
2 gFat
Full nutrition (35 nutrients)
Calories115 kcal
Protein3.8 g
Carbohydrates20 g
Fiber5.5 g
Sugars12 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium28 mg
Potassium283 mg
Calcium85 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C96 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline61 mg
Caffeine0 mg
Alcohol2.8 g
Water236 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 36. The excerpt below is the record exactly as published.
ROMAN PUNCH.—Three lemons—rind of 1 and juice of 3, 2 oranges cut in pieces, } pint water to dissolve sugar, which is put in to taste, $ pint hot water (not boiling). Mix all together, and when quite cold, put in a freezer and freeze. A little before using, put in 2 wineglasses rum (be careful not to put in too much rum or it will not freeze), and a 96 DESSER Es, small eggcup of maraschino. Before serving, whip up the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.