vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg and Milk Punch
From Superior cook book, 1905
Serves 1
Recipe by Mrs. J. H. Andrus.
Presented as published in 1905. 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
520Calories
23 gProtein
29 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories520 kcal
Protein23 g
Carbohydrates29 g
Fiber5.2 g
Sugars17 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium97 mg
Potassium453 mg
Calcium346 mg
Iron0.8 mg
Magnesium75 mg
Phosphorus300 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0.8 mg
Vitamin A79 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate19 mcg
Choline46 mg
Caffeine0 mg
Alcohol4.6 g
Water295 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 123. The excerpt below is the record exactly as published.
Egg and Milk Punch. Stir well a heaping teaspoonful of sugar and the yolk of an egg together in a glass; add a tablespoonful of best brandy. Fill the glass with milk until it is % full, then stir well into the mixture the white of the egg beaten to a stiff froth. Add a grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.