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Plain Milk Punch
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
178Calories
2 gProtein
22 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein2.3 g
Carbohydrates22 g
Fiber5.2 g
Sugars10 g
Total Fat9.9 g
Saturated Fat6.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3 mg
Sodium14 mg
Potassium125 mg
Calcium78 mg
Iron0.8 mg
Magnesium49 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0.8 mg
Vitamin A9.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline6.7 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Kirmess cook book (1907), page 193. The excerpt below is the record exactly as published.
PLAIN MILK PUNCH. Mrs. T. K. Egbert, New York. Put one wineglassful of brandy or whiskey in a tumbler, add a scant tablespoonful of powdered sugar, also a little cracked ice. Fill the tumbler with milk, shake well, grate over the top a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.