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Yorkshire Punch
From Cassell's dictionary of cookery, 1892
Serves 10
Presented as published in 1892. 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
600Calories
5 gProtein
149 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein4.9 g
Carbohydrates149 g
Fiber7.2 g
Sugars97 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium453 mg
Potassium360 mg
Calcium191 mg
Iron14 mg
Magnesium30 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A9.5 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate91 mcg
Choline23 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2348. The excerpt below is the record exactly as published.
Yorkshire Punch. — Hub some large lumps of sugar upon four lemons and one Seville orange until all the yellow part is taken off. Weigh the sugar, and add as much more as will make up its weight to a pound and a quarter. Put the sugar into a bowl, and strain over it the juice of six lemons and three Seville oranges. Add a pint of liquid calf's-foot jelly, and stir in gradually two quarts of boiling water
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