Cambridge Milk Punch
From Cassell's dictionary of cookery, 1892
Serves 2
Time to prepare: half an hour. Sufficient for a pint and a half of punch.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 306. The excerpt below is the record exactly as published.
Cambridge Milk Puncli.— Put the thin rind of lialf a small lemon into a pint of new milk, with twelve or fourteen good-sized lumps of sugar (if the Swiss milk is used, the sugar must be omitted) . Let it boil very slowly to di-aw out the flavom- of the lemon, then take it from the fire, remove the rind, and stii- into it the yolk of an egg mixed with a table-spoon- ful of cold milk, two table-spoonfuls of brandy
Cook this with the app: pantry check, scaling, and the assistant.