Roman Punch (Ponce alia Romano)

Name: Roman Punch (Ponce alia Romano)
Ingredients: 1 quart water; 2 cups powdered sugar; Juice of 3 large lemons; 1 cup Jamaica rum; Grated rind (yellow only) of 1 lemon

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1165Calories

5 gProtein

308 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1165 kcal

Protein4.8 g

Carbohydrates308 g

Fiber19 g

Sugars271 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium46 mg

Potassium589 mg

Calcium243 mg

Iron2.8 mg

Magnesium48 mg

Phosphorus60 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C288 mg

Vitamin A6 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate46 mcg

Choline24 mg

Caffeine0 mg

Water1295 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 29. The excerpt below is the record exactly as published.

ROMAN PUNCH (Ponce alia Romano) 1 quart water 2 cups powdered sugar Juice of 3 large lemons 1 cup Jamaica rum Grated rind (yellow only) of 1 lemon

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