Cambridge Milk Punch

Name: Cambridge Milk Punch
Yield: 6 servings
Ingredients: two quarts of new milk; the very thinly-pared rind of a fine lemon; half a pound of good sugar in lumps; a couple of well-whisked eggs; less than half a pint of cold milk; a pint of rum; half a pint of brandy

From Modern cookery, in all its branches, 1884

Serves 6

Omit lemon rind for a simpler flavor.

Presented as published in 1884. 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

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 502. The excerpt below is the record exactly as published.

CAMBRIDGE MILK PUNCH. Throw into two quarts of new milk the very thinly-pared rind of a fine lemon, and half a pound of good sugar in lumps ; bring it slowly to boil, take out the lemon-rind, draw it from the fire, and stir quickly in a couple of well-whisked eggs which have been mixed with less than half a pint of cold milk, and strained though a sieve; the milk must not of course be allowed to boil after these are mixed with it. Add gradually a pint of rum, and half a pint of brandy

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