WHISKEY PUNCH, PLAIN

Name: WHISKEY PUNCH, PLAIN
Ingredients: Two wineglassfuls of lemon or lime juice; half a tablespoonful of sugar; one-half wine glass of whiskey; plenty of ice

From La cuisine creole, 1885

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

66Calories

1 gProtein

20 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories66 kcal

Protein0.5 g

Carbohydrates20 g

Fiber0.8 g

Sugars9 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium32 mg

Potassium150 mg

Calcium24 mg

Iron0.5 mg

Magnesium14 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A2 mcg

Vitamin E0.2 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate16 mcg

Choline10 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 99. The excerpt below is the record exactly as published.

WHISKEY PUNCH, PLAIN — Use Regular Bar Qlass. Two wineglassfuls of lemon or lime juice, half a tablespoonful of sugar, one-half wine glass of whiskey, and plenty of ice

Cook this with the app: pantry check, scaling, and the assistant.