Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint brandy
- two ounces loaf sugar
- quarter pint water
- one gallon claret
- two pounds sugar
- two lemons
- three oranges
- three lemons
Directions
One pint brandy, the rind of two lemons, two ounces loaf sugar, quarter pint water. Peel the lemons, but be careful not to get any of the white pith. Put the rind into a bottle with the brandy, and let them infuse for twenty-four hours, then strain them. Boil the sugar and water for a few moments. Skim it, and when cold add it to the brandy. A dessert-spoonful of this is an excellent flavoring for custards. Oranges may be used in the same manner.
CLARET PUNCH, No. i.
One gallon claret; three oranges, sliced, taking out the seeds ; three lemons, sliced ; two pounds sugar ; no water ; a lump of ice just before using it.