Roman Punch

Name: Roman Punch
Ingredients: the yellow rinds of four lemons; two oranges; two pounds of loaf-sugar; a bottle of champagne; the whites of eight eggs

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

4350Calories

58 gProtein

986 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories4350 kcal

Protein58 g

Carbohydrates986 g

Fiber20 g

Sugars951 g

Total Fat43 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat8.1 g

Omega-30.1 g

Cholesterol1488 mg

Sodium585 mg

Potassium1774 mg

Calcium481 mg

Iron10 mg

Magnesium119 mg

Phosphorus906 mg

Zinc5.7 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D8 mcg

Vitamin C404 mg

Vitamin A684 mcg

Vitamin E5.4 mg

Vitamin K1.2 mcg

Vitamin B61.2 mg

Vitamin B123.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)1.7 mg

Folate340 mcg

Choline1227 mg

Caffeine0 mg

Water973 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 99. The excerpt below is the record exactly as published.

ROMAN PUNCH. Orate the yellow rinds of four lemons and two oranges npon two pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next. day. Then strain it through a sieve, add a bottle of cham- pagne, and the whites of eight eggs

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