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Baltimore Punch

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 14 ingredients

  1. one quart of port
  2. One quart of Jamaica rum
  3. Aerated water
  4. Soda
  5. three cupfuls of white sugar
  6. one quart of brandy
  7. Bitter
  8. one-half pint of Curacoa
  9. Stock
  10. Lemon juice
  11. Lemons
  12. one quart of strong black tea
  13. Punch
  14. Champagne
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. One quart of Jamaica rum, one quart of brandy, one quart of port, one-half pint of Curacoa, three cupfuls of white sugar, one dozen lemons, one quart of strong black tea.
  2. To mix: To the tea while hot, add the sugar and lemon juice;
  3. mix thoroughly and strain through cotton cloth.
  4. When cool add the brandy, rum and Curacoa.
  5. If to keep awhile, bottle and seal it.
  6. To Serve: Over a clear and clean cake of ice in the punch bowl place your stock, adding three pint bottles of soda (aerated water) to each quart bottle of stock.
  7. Stir gently and serve at.
  8. once.
  9. The ice may be put outside the bowl;
  10. it keeps the strength of the punch much steadier.
  11. The tea should not draw long enough to become bitter.
  12. A bottle of champagne with each three bottles of soda, or in place of them, enlivens the punch.
  13. Mrs.
  14. T.
  15. R.
  16. Smith.

Plating

Cookware for this recipe

  • Mixing bowl
  • Wooden spoon
  • Sieve