vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Punch
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
893Calories
13 gProtein
67 gCarbs
56 gFat
Full nutrition (35 nutrients)
Calories893 kcal
Protein13 g
Carbohydrates67 g
Fiber0 g
Sugars57 g
Total Fat56 g
Saturated Fat34 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol333 mg
Sodium79 mg
Potassium403 mg
Calcium260 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus293 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A507 mcg
Vitamin E1.9 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate27 mcg
Choline162 mg
Caffeine0 mg
Alcohol12 g
Water200 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 132. The excerpt below is the record exactly as published.
CREAM PUNCH. 5 eggs 1 Vz qts. of whipped cream % lb. of sugar % pt. of arrack
Cook this with the app: pantry check, scaling, and the assistant.