Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Tangerine | 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 cold apollinaris water
- half pounds sugar
- one quart water
- one quart claret
- four pounds of ice
- one gallon water to half the quantity
- one quart of water
- one quart of cold water
- one quart bottle of mara- schino cherries
- half gallon water
- two cups sugar
- half pint sherry wine
- three lemons
- two dozen oranges
- two dozen lemons
- half dozen oranges
- one dozen lemons
- two cans sliced pineapple
- one bottle of mara- schino cherries
- six bottles of seltzer water
- one pound of granulated sugar
- two lemons
- two sliced tangerine oranges
- one sliced banana
- one quarter of a pineapple sliced fine
- three lemons boiled together
- six lemons
- quarter pound of crystalized cherries
Directions
cool and strain and add jnice three lemons. When ready to serve add one pint cold Apollinaris water. Put a block of ice to the lemon syrup and just before serving add the Apollinaris. It is delightful. — Mrs. John Gary.
Claret Sangaree. — Two dozen oranges, two dozen lemons; grate the rind of half dozen oranges and lemons on one and one- half pounds sugar; let stand two hours, then squeeze the juice of the oranges and lemons on the sugar, add one quart water and strain, then add one quart claret. Before using add three or four pounds of ice and let it melt, instead of adding water; add more sugar if not sweet enough; add ice about two hours before serving. — Mrs. W. R. Theus.
Roumanian Punch. — Juice of two dozen oranges, one dozen lemons, juice of two cans sliced pineapple, one bottle of mara- schino cherries, or a bottle of strawberry acid; add one gallon water to half the quantity, sweeten to taste, put a lump of ice m bucket, and just before serving add six bottles of seltzer water. When the punch bowl is to be replenished use the re- maining juice and seltzer water. — Mrs. J. A. Crook.
A Maraschino Punch. — Boil together one quart of water and one pound of granulated sugar for five minutes. Add the grated rinds of two lemons and four oranges to the syrup. Boil five minutes longer, and then strain through a cloth. Add the strained juice of the lemons and oranges, one quart of cold water, two sliced Tangerine oranges, one sliced banana, one quarter of a pineapple sliced fine, and twenty or thirty Malaga grapes, cut in two and seeded, and a one quart bottle of Mara- schino cherries and their liquor. Pour this mixture over a block of ice in the punch bowl, and serve as soon as thoroughly chilled. — Miss Katherine Bray.
Sherry Punch. — Half gallon water, two cups sugar, rind of three lemons boiled together. When cool add juice of six lemons, half pint sherry wine and quarter pound of crystalized cherries. Freeze.