vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Milk Punch
From Superior cook book, 1905
Serves 24
Recipe by Mrs. John Power.
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
200Calories
2 gProtein
20 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories200 kcal
Protein2 g
Carbohydrates20 g
Fiber0 g
Sugars19 g
Total Fat8.2 g
Saturated Fat4.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol67 mg
Sodium22 mg
Potassium37 mg
Calcium19 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Alcohol6.2 g
Water33 g
Estimated from matched ingredients across 24 servings.
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.
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 over the toj). Mrs. J. H. Andrus. Milk Punch. Six fresh eggs, 1 lb. sugar ( |)ulverized ». 1 ])t. whiskey, 1 pt. ci-eam whipped, not stiff, 1 qt. new milk
Cook this with the app: pantry check, scaling, and the assistant.