Creme Ponche

Name: Creme Ponche
Ingredients: 2oz. of gelatine; dissolved in half a pint of water; lib. of sugar; one pint of milk; one quart of cream; half a pint of rum; and a little caramel colour

From The new practical cookery guide, 1913

Presented as published in 1913. 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

5956Calories

83 gProtein

510 gCarbs

351 gFat

Full nutrition (35 nutrients)

Calories5956 kcal

Protein83 g

Carbohydrates510 g

Fiber0 g

Sugars476 g

Total Fat351 g

Saturated Fat200 g

Monounsaturated Fat72 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol1023 mg

Sodium503 mg

Potassium1664 mg

Calcium1216 mg

Iron0.9 mg

Magnesium130 mg

Phosphorus1057 mg

Zinc4.3 mg

Copper1.3 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.2 mg

Folate17 mcg

Choline109 mg

Caffeine0 mg

Alcohol74 g

Water1366 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 173. The excerpt below is the record exactly as published.

Creme Ponche — 2oz. of gelatine dissolved in half a pint of water, lib. of sugar and one pint of milk ; when cold, add one quart of cream, half a pint of rum, and a little caramel colour

Cook this with the app: pantry check, scaling, and the assistant.