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Roman Punch

Name: Roman Punch
Yield: 8 servings
Ingredients: Three quarts milk; 1 pint cream; 2 cups sugar; 2 eggs; 1 tumblerful sherry; 1-3 box gelatine

From The Henderson cook book, 1914

Serves 8

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

619Calories

14 gProtein

69 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein14 g

Carbohydrates69 g

Fiber0 g

Sugars68 g

Total Fat33 g

Saturated Fat19 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol104 mg

Sodium173 mg

Potassium609 mg

Calcium487 mg

Iron0 mg

Magnesium48 mg

Phosphorus403 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate0.3 mcg

Choline66 mg

Caffeine0 mg

Water359 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 68. The excerpt below is the record exactly as published.

ROMAN PUNCH. Three quarts milk, 1 pint cream, 2 cups sugar, 2 eggs, 1 tumblerful sherry, 1-3 box gelatine

Cook this with the app: pantry check, scaling, and the assistant.