Siberian Punch

Name: Siberian Punch
Ingredients: 1 quart thick cream; 1-2 pint white of eggs beaten; 1-2 tablespoon cornstarch; 1-2 pint fine sugar; 2-3 cup of best brandy

From The Federation cook book, 1910

Presented as published in 1910. 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

4479Calories

44 gProtein

246 gCarbs

334 gFat

Full nutrition (34 nutrients)

Calories4479 kcal

Protein44 g

Carbohydrates246 g

Fiber0 g

Sugars201 g

Total Fat334 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium197 mg

Potassium915 mg

Calcium575 mg

Iron0.2 mg

Magnesium57 mg

Phosphorus541 mg

Zinc2.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol50 g

Water848 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 27. The excerpt below is the record exactly as published.

Siberian Punch 1 quart thick cream 1-2 pint white of eggs beaten 1-2 tablespoon cornstarch 1-2 pint fine sugar 2-3 cup of best brandy

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