Punch Cream
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1794Calories
18 gProtein
293 gCarbs
19 gFat
Full nutrition (35 nutrients)
Calories1794 kcal
Protein18 g
Carbohydrates293 g
Fiber0.1 g
Sugars284 g
Total Fat19 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol734 mg
Sodium53 mg
Potassium131 mg
Calcium98 mg
Iron2.2 mg
Magnesium8.8 mg
Phosphorus276 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C18 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate111 mcg
Choline563 mg
Caffeine0 mg
Alcohol37 g
Water358 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 76. The excerpt below is the record exactly as published.
Punch Cream.) 4 eggs. 8 leaves of gelatine. I gill rum. \ pint white wine. 10 oz. sugar. 3 tablespoonsful lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.