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Virginia Verber, or Bottled Milk-Punch
From Miss Corson's practical American cookery and household management, 1885
Serves 12
Keep it in a cool place and use as required.
Presented as published in 1885. 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
455Calories
5 gProtein
110 gCarbs
3 gFat
Full nutrition (35 nutrients)
Calories455 kcal
Protein4.8 g
Carbohydrates110 g
Fiber15 g
Sugars81 g
Total Fat3.2 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium47 mg
Potassium397 mg
Calcium322 mg
Iron1.2 mg
Magnesium40 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C187 mg
Vitamin A46 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline19 mg
Caffeine0 mg
Alcohol0.7 g
Water494 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 308. The excerpt below is the record exactly as published.
VIRGINIA VEBDER, OR BOTTLED MILK-PUNCH. Cut the yellow rind very thinly from six oranges and six lemons, and steep the rind for twenty-four hours in a bottle of brandy; squeeze the juice of the fruit, free from seeds, upon two pounds of white sugar ; add to it four quarts of water and one of milk
Cook this with the app: pantry check, scaling, and the assistant.