Egg Punch (Ponche de Huevo)
Source: Anonymous, 1921
History
"Ponche de huevo" appears in La Mejor Cocinera, Recetas de cocina, an anonymously authored Spanish home-cookery manual issued in Madrid by the Editorial Saturnino Calleja; the earliest firmly located editions date to roughly 1921–1923. The book prints the recipe within its "Jarabes y ponches" (syrups and punches) section as a brief household preparation: three egg yolks beaten with very fine sugar, a glass of cognac stirred in, and half a liter of hot milk incorporated while stirring constantly, served as soon as it is well combined. The name situates the drink in a family rather than supplying a backstory: Spanish "ponche" is a loanword from English "punch," itself from Hindi pāñch ("five"), after the original number of a punch's ingredients. Beyond the recipe as printed, the historical record I could open does not document a specific origin, inventor, date of first appearance, or social setting for this particular preparation.
Ingredients
- 3 egg yolks
- 3 tablespoons fine sugar
- 1 glass cognac
- 1/2 liter hot milk
Instructions
- Beat the egg yolks with the fine sugar until well combined.
- Add the cognac. While stirring constantly, slowly incorporate the hot milk, continuing to stir until the mixture is thoroughly blended. Serve immediately.