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Sherry Punch
From European and American cuisine, 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
305Calories
7 gProtein
76 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein6.6 g
Carbohydrates76 g
Fiber16 g
Sugars41 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium41 mg
Potassium1035 mg
Calcium236 mg
Iron3 mg
Magnesium65 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C372 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate123 mcg
Choline15 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 386. The excerpt below is the record exactly as published.
Sherry Punch.-^Put into a large tumbler some fine cracked ice; mix a winegla99ful sherry wine with 1 heaping teaspoonfnl powdered sugar, add 3 slices of lemon and 2 of orange
Cook this with the app: pantry check, scaling, and the assistant.