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Roman Punch
From Kentucky receipt book, 1903
Serves 3
This quantity will serve 3 dozen people.
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
1440Calories
20 gProtein
347 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1440 kcal
Protein20 g
Carbohydrates347 g
Fiber51 g
Sugars248 g
Total Fat4.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium39 mg
Potassium2964 mg
Calcium611 mg
Iron8 mg
Magnesium172 mg
Phosphorus296 mg
Zinc1.3 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1019 mg
Vitamin A91 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate348 mcg
Choline122 mg
Caffeine0 mg
Alcohol25 g
Water2057 g
Estimated from matched ingredients across 3 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.
Roman Punch. Three dozen lemons, 1 dozen oranges, 1 pound granulated sugar, 1 quart of cold water, % pint of whisky
Cook this with the app: pantry check, scaling, and the assistant.