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Strawberry Punch
From Kirmess cook book, 1907
Serves 5
Presented as published in 1907. 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
605Calories
1 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein1.2 g
Carbohydrates141 g
Fiber0 g
Sugars133 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium336 mg
Calcium37 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.3 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 167. The excerpt below is the record exactly as published.
STRAWBERRY PUNCH. Contributed. Hull a quart of fine fresh strawberries, cover them with three cups of sugar, and set them away till the sugar has drawn out their juice, and they stand in a red syrup. Then put the syrup and berries through a fine sieve and add a claret glass of sweet wine and a cup and a half of water
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