Souffle de Punch a la Francaise

Name: Souffle de Punch a la Francaise
Ingredients: 2oz. of good tea; a pint of perfectly freshly boiled water; five yolks; two whites of eggs; 3oz. of sugar; a tablespoonful of good rum; three-quarters of a pint of stiffly whipped cream

From The "Queen" cookery books: Ices, 1902

The flavourings may be varied ad infinitum.

Presented as published in 1902. 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

1680Calories

37 gProtein

133 gCarbs

110 gFat

Full nutrition (35 nutrients)

Calories1680 kcal

Protein37 g

Carbohydrates133 g

Fiber0 g

Sugars114 g

Total Fat110 g

Saturated Fat60 g

Monounsaturated Fat36 g

Polyunsaturated Fat8.4 g

Omega-30 g

Cholesterol1557 mg

Sodium221 mg

Potassium761 mg

Calcium569 mg

Iron4.3 mg

Magnesium65 mg

Phosphorus843 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A1144 mcg

Vitamin E5.5 mg

Vitamin K7.6 mcg

Vitamin B60.6 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.3 mg

Folate184 mcg

Choline1050 mg

Caffeine11 mg

Alcohol4.6 g

Water875 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

Souffle de Punch d la Frangaise. — Infuse 2oz. of good tea in a pint of perfectly freshly boiled water, then strain it off and leave it to cool. In the mean- time whip five yolks and two whites of eggs with 3oz. of sugar over boiling water till thick and warm, then off the fire till cold and stiff ; now add to it the strained juice of a lemon, a tablespoonful of good nim, and lastly the cold strained tea. Then stir into it three-quarters of a pint of stiffly whipped cream

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