Milk Punch
From The "Queen" cookery books: Pickles and Preserves, 1902
This recipe yields about two dozen bottles.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.
twelve lemons and two Seville oranges, and put them into a jar, straining their juice on to them ; now add a nutmeg grated, two and a half pounds of broken up loaf sugar, a bottle of brandy, and one and a half of rum, then cover closely, and let it stand for forty- eight hours. Now add to it five pints of water, and a quart of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.