Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint cream whipped stiff
- 1 scant cup sugar dissolved in coffee
- 4 egg yolks beaten
- one generation to another to the present
Directions
One pint cream whipped stiff, y2 cup very strong coffee, 1 scant cup sugar dissolved in coffee, 4 egg yolks beaten. Mix coffee, sugar and eggs, stir in whipped cream. Pour in mold, seal mold with lard, pack in salted ice 3 hours.
Mrs. E. C. Noe.
This Vatican punch was first made for Pope Pius VI at the time Napoleon entered Italy, 1797. A son of the chief confectioner to the Pope, named Nolas, ran away from his father and united his fortunes with the French. He later became the favorite cook to the Empress Josephine and after her death to the Russian Prince Lieven, whom he accompanied to London, where the prince was appointed ambassador to the court of St. James. This Italian made the Papal beverage for the Prince's table. The Prince procured the recipe and per- mitted a few of his friends to copy it. It has been passed down from one generation to another to the present. G. T.