vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tom and Jerry Punch
From Scientific cooking with scientific methods, 1911
Serves 5
Recipe by Gibson House Chef.
Presented as published in 1911. 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
809Calories
6 gProtein
62 gCarbs
55 gFat
Full nutrition (35 nutrients)
Calories809 kcal
Protein6.3 g
Carbohydrates62 g
Fiber1.4 g
Sugars54 g
Total Fat55 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol156 mg
Sodium68 mg
Potassium303 mg
Calcium221 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus190 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.8 mcg
Choline18 mg
Caffeine0 mg
Alcohol7.4 g
Water188 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 115. The excerpt below is the record exactly as published.
Tom and Jerry Punch. ^ pint yolks eggs. 14 cup Maraschino. 1/. pound sugar. % cup brandy. 1 pint milk. i^ grated nutmeg. 3 cups cream
Cook this with the app: pantry check, scaling, and the assistant.