English Milk Punch

Ingredients

• the peel of three lemons
• one pound of sugar
• a bottle of rum
• one quart of boiling water
• one quart of milk

Method

1. 1

   Rub the peel of three lemons on one pound of sugar and put in a bowl; squeeze the juice of the lemons over, and grate half a nutmeg and add with a bottle of rum.

2. 2

   Mix thoroughly and let stand overnight, then add one quart each of boiling water and milk.

3. 3

   Allow the mixture to stand covered two hours.

4. 4

   Filter through a flannel bag until the punch is absolutely clear, and serve ice cold.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 56. The excerpt below is the record exactly as published.

one pound of sugar in one pint of BETTY — water; add while boiling a pinch of ^^ pounded cloves, a dash of cinnamon, one- DRTNK ^^^^ P^*"^ °^ brandy, and one quart of good ale. Add a little ginger and nutmeg, and serve ice cold in summer, boiling hot in winter. ''Drink wine and let water go to the mill.'' — Italian. AMER- Rub the peel of six lemons on one pound ICAN of loaf sugar; squeeze their juice and that PUNCH q£ gj-j^ oranges on it, carefully removing the seeds, add four pounds of loaf sugar, five cloves, and two quarts of w^ater. Skim well, fill into bottles, and keep for the punch. Then mix one and one-half pints of green tea, a pint of brandy, a quart of rum, a quart of champagne, and a cup of well-sw^eetened chartreuse into a punch bowl, add a lump of ice, three oranges and 136 A BACHELOR'S CUPBOARD A Dissertation on Drinks a lemon cut in slices. Let stand two hours, after stirring in the bottled mixture, stirring repeatedly that it may be well blended. " Only what I drink is mine/' — Polish. BRAIN Squeeze into si tumbler the juice of a lime DUSTER and add two dashes of gum, a pony of ab- sinthe, two dashes of vino vermouth, and two dashes of sherry. Fill up with ice, stir, strain, and serve. '' Where reason rules, appetite obeys." CHAM- This is a ladylike beverage, indeed. To PAGNE make it, put a large lump of sugar in a COBBLER ^^ineglass nearly filled with shaved ice, and fill the intervals with champagne. Stir slowly, adding a little vanilla or strawberry ice cream, and serve with a straw and a spoon. It is sure to make a hit with the " younger sister." " Of wine and love, the first is best.'' CHAT- One bottle of Catawba wine, one and a ARTIL- quarter bottles rum, the same quantity of LERY whisky, one and a half pineapples, and suf- PUNCH ficient strawberries to flavor and color. Allow liquid to stand under seal over night. When ready to serve add three quarts of champagne. 137 A BACHELOR'S CUPBOARD A Dissertation on Drinks '' Drink nothing without seeing it.'' CHAM- Mix one bottle of champagne, two bottles PAGNE of soda, a glass of brandy, a glass of Cura- ^^ gao, some slices of cucumber peel, and the juice of a lemon. Moselle or Sauterne may be made into cups the same way, and alluring decoctions they are. Another " cup " is made in this fashion : a cordial glass each of benedictine, brandy, and maraschino are put in a quart jug. Filling it up with champagne makes a champagne cup that is not to be sneezed at. Rhine wine, cider, or claret may be used with felicitous result. '' Drink upon salad costs the doctor a ducat" CIDER This is a favorite English beverage. Make BOWL an extract of a spoonful of green tea in a half-pint of boiling water, and after letting it stand a quarter-hour, put in a punch bowl and add six ounces of lump sugar, a bittle of cidar, two wineglasses of brandy, half a pint of cold water, and place the bowl on ice for further orders. '' He who likes drinking is ever talking of wine" CLARET Into a punch bowl put half a pony each CUP of benedictine, yellow chartreuse, maras- chino, and Curasao, the juice of six limes, two bottles of claret, one bottle of Moselle, one bottle of Apol- 138 A BACHELOR'S CUPBOARD A Dissertation on Drinks linaris, half a pound of sugar, a little sliced orange and pineapple, and a few sprigs of mint. Stir thoroughly and add some pieces of Ice. " Eat and drink measurely and defy the mediciners" CLUB Half a glassful of Ice, two dashes of gum, COCKTAIL two-thirds of gin, one-third of vino ver- mouth, two dashes of orange bitters, and one dash of green chartreuse. Stir well, strain, and serve. " Drink the wine and don't inquire of the vine." COFFEE Break an egg Into a glass and beat It well ; AND add a spoonful of sugar and a wineglassful RUM Qf j.yj^_ jy/[{^ ^j^jg ^p ^yell, pour Into a cup of the best Mocha coffee — hot — and add a small piece of butter. This Is a famous " blue chaser." '' Bacchus loves freedom." EARTH- In a medium wineglass put one-third each QUAKE of benedlctlne, brandy, and Curagao, and CALMER ^.}^j.gg dashes of Angostura. '' Conviviality reveals secrets." EGG NOGG Beat In a bowl the yolks of four eggs with PUNCH six ounces of powdered sugar; add gradu- ally one pint of brandy, one-fifth of a pint of rum, a 139 A BACHELOR'S CUPBOARD A Dissertation on Drinks pony of maraschino, and two quarts of milk; beat the whites of the eggs until they are snowy, and sweeten w^ith a bit of vanilla or lemon sugar. Let the w^hltes float on top of the punch and serve cold. '' The best brewer sometimes makes bad beer** ENGLISH Rub the rind of two lemons on half a PUNCH pound of sugar and put In the punch bowl, squeezing the juice over It with a quart of boiling water. Stir well; add three gills of rum and half a pint of brandy; grate a little nutmeg over the top and heat before sei-vlng. '' Esteemed without but loved within Is London's mellow Old Tom gin'* GIN Mix one pint of sugar syrup, a glass of SLING brandy, and the same of gin, a slice of lemon, and a pint of soda. Serve cold. " He that sips many arts, drinks none." ENGLISH Rub the peel of three lemons on one pound MILK of sugar and put In a bowl; squeeze the PUNCH juice of the lemons over, and grate half a nutmeg and add with a bottle of rum

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