vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Milk Punch, Plain
From European and American cuisine, 1914
Serves 1
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
236Calories
8 gProtein
20 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories236 kcal
Protein8 g
Carbohydrates20 g
Fiber0 g
Sugars20 g
Total Fat7.8 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 E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Alcohol8.3 g
Water231 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 387. The excerpt below is the record exactly as published.
Milk Panch^ Plain. — Put 1 wineglassful brandy in a tumbler, add 1 tablespoonful powdered sugar, also a little cracked ice ; fill the tumbler with milk, grate over the top a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.