vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Milk Punch with Egg, No. 1
From European and American cuisine, 1914
Serves 1
Milk punches with egg are mostly used for the sick.
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
410Calories
16 gProtein
20 gCarbs
22 gFat
Full nutrition (35 nutrients)
Calories410 kcal
Protein16 g
Carbohydrates20 g
Fiber0 g
Sugars20 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)0.6 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Alcohol9.3 g
Water259 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.
2 tablespoonfuls Cognac and 1 of St. Croix rum. Fill the glass while boiling, and grate a little nutmeg over the top. Milk Punch with Egg, No. 1.— Stir in a tumbler the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add 2 table- spoonfuls Cognac, a little cracked ice, and fill the tumbler full of milk ; grate a little nutmeg over the top
Cook this with the app: pantry check, scaling, and the assistant.