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Tea Punch, Cold
From Harper's cook book encyclopædia, 1902
Serves 6
Serve very cold.
Presented as published in 1902. 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
134Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein1.4 g
Carbohydrates35 g
Fiber4.3 g
Sugars28 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.6 mg
Potassium232 mg
Calcium67 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline9.6 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 30. The excerpt below is the record exactly as published.
Tea Punch, Cold.— Have the fol- lowing orangeade prepared early in the morning : Pour one quart of cold water in a small saucepan ; add the juice of two lemons and three oranges, quarter of a pound of sugar, quarter of the rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.