vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sherry Punch
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
112Calories
2 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein2.3 g
Carbohydrates27 g
Fiber5 g
Sugars17 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium175 mg
Potassium390 mg
Calcium94 mg
Iron1 mg
Magnesium26 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate51 mcg
Choline3.8 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 993. The excerpt below is the record exactly as published.
Sherry Punch Put a wine-glassful of sherry into a tumbler with the strained juice of one orange and half a lemon. Add sugar to taste, and about 2 table-spoonfuls finely-crushed ice
Cook this with the app: pantry check, scaling, and the assistant.