vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Roman Punch
From The Toronto Cook Book, 1915
Serves 5
— M.L.H.
Presented as published in 1915. 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
760Calories
2 gProtein
197 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein1.6 g
Carbohydrates197 g
Fiber4 g
Sugars190 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium248 mg
Calcium52 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A8.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline10 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 31. The excerpt below is the record exactly as published.
Roman Punch Grate the yellow rinds of four lemons and two oranges upon 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 champagne, and the whites of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.