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Sherry Punch
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
416Calories
3 gProtein
100 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein2.8 g
Carbohydrates100 g
Fiber5.7 g
Sugars87 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium743 mg
Potassium501 mg
Calcium101 mg
Iron1 mg
Magnesium36 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate61 mcg
Choline24 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 50. The excerpt below is the record exactly as published.
SHERRY PUNCH Mrs. Campbell Carrington Cochran 1 quart of water and 2 cups of sugar boiled together 5 minutes. Remove from the fire and add Juice of 6 oranges, Juice of 3 lemons, 1^ pints of sherry
Cook this with the app: pantry check, scaling, and the assistant.