Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 2 sticks of cinnamon broken up
- 1 tablespoon of cloves slightly beaten
- a quart of water
- one half gallons
- 6 quarts
- 8 qts
- 2 lbs
- 1 jar
- 1 1/2 doz
- 1 small tumbler raspberry cordial
- 2 tumblers of sugar
- 5 qts
- 3 qts
- 2 lemons thinly sliced on top of punch just before serving
- 1 beaten nutmeg
Directions
CHARLESTON, S. C.
One and one half gallons (6 quarts) whiskey, 8 qts. Apollinaris, 2 lbs. sugar, 1 jar or 1 can Maraschino cherries, 1½ doz. lemons, 1 can sliced pineapple, 1 small tumbler raspberry cordial. To mix these, first squeeze out the lemons and strain the pulp, and then put in about a quart of water, then 2 tumblers of sugar, stir thoroughly until the sugar is dissolved, then add the whiskey, then the cherries, then ½ pt. of “Jamaica rum,” then add 5 qts. of Apollinaris. The other 3 qts. of Apollinaris add just before serving to produce an effervescent effect. It is necessary to stir the mixture the whole time it is being made, so it will blend properly. Throw 2 lemons thinly sliced on top of punch just before serving. Place a cube of ice in the bowl. Through the courtesy of Mr. Louis F. Sloan, this punch was given to and contributed by Mr. Coalter Bryan Carmichael, of Fredericksburg, Va.
This punch is known as Dragoon punch, and has been made by Mr. Louis F. Sloan, of Charleston, for the past 50 years, for the Charleston Light Dragoons, and has become famous. Many distinguished men know its charms, and this is the first time it has ever been in print. Through the kindness of Mr. Louis F. Sloan, who now concocts it for all the functions the Dragoons have, the writer was able to secure the recipe.
JONATHAN PRESCOTT HALL’S SPICED CLARET WINE.
UNCLE OF MRS. PEGRAM, PROVIDENCE, R. I.
_Contributed by Miss Isabelle Pegram._
Boil together in 1 pt. of water, 1 beaten nutmeg, 2 sticks of cinnamon broken up, and 1 tablespoon of cloves slightly beaten; when reduced to ½, strain the liquid into 1 pt. of wine, set it on the coals again and take it off as soon as it comes to a boil. While on the fire sweeten it with white lump sugar to taste.