vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Punch
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
389Calories
21 gProtein
17 gCarbs
22 gFat
Full nutrition (35 nutrients)
Calories389 kcal
Protein21 g
Carbohydrates17 g
Fiber0 g
Sugars16 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus247 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Alcohol4.6 g
Water293 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 351. The excerpt below is the record exactly as published.
Egg Punch. — Beat the yolk of an egg with a teaspoonful of sugar, and add a tablespoonful of brandy. Fill the glass with half a pint of fresh milk, and, last of all, add the white of egg beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.