vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Punch
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
585Calories
11 gProtein
123 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein11 g
Carbohydrates123 g
Fiber2.8 g
Sugars116 g
Total Fat7.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium117 mg
Potassium246 mg
Calcium76 mg
Iron2 mg
Magnesium20 mg
Phosphorus165 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C53 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate46 mcg
Choline226 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 990. The excerpt below is the record exactly as published.
Egg Punch 2 yolks and 1 white of egg- \ lb. castor sugar. 2 small lemons. 1 pt. water. J bottle white wine. 1 gill brandy or rum
Cook this with the app: pantry check, scaling, and the assistant.