Milk Punch with Egg, No. 2
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
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 Punch with Egg, No. 2.— Stir the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add a small glass of brandy and a little St. Croix rum ; then beat the white to a stiff froth in a large tumbler ; add the above mixture gradually while beating con- stantly ; then add sufficient milk to fill the glass while stirring all the time ; add a little ice, and, if liked, season with grated nutmeg. (Milk p
Cook this with the app: pantry check, scaling, and the assistant.