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Rum Punch
From Mrs. Roundell's Practical cookery book, 1898
Serves 14
Presented as published in 1898. 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
317Calories
3 gProtein
60 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein2.8 g
Carbohydrates60 g
Fiber3.3 g
Sugars34 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium309 mg
Potassium126 mg
Calcium104 mg
Iron9.5 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate44 mcg
Choline6.8 mg
Caffeine0 mg
Alcohol11 g
Water188 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 295. The excerpt below is the record exactly as published.
Rum Punch. — ( Family Recipe.) — Squeeze the juice of nine ripe lemons into two quarts of boiling water. Add a pound of loaf sugar well rubbed with the rinds of the lemons. Pour in a pint and quarter of rum
Cook this with the app: pantry check, scaling, and the assistant.