Milk Punch

Ingredients

• the thinly-pared rinds of eighteen lemons
• one quart of proof whisky
• five quarts of whisky
• three quarts of boiling water
• three and a half pounds of white sugar
• two grated nutmegs

Method

1. 1

   Steep the lemon rinds in whisky for three days.

2. 2

   Then add whisky, boiling water, and dissolve sugar.

3. 3

   Mix in lemon juice, nutmeg, and finally pour in boiling milk.

4. 4

   Let it cool, then strain through a flannel bag.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.

MILK PUNCH. BY MRS. EOSWELL P. FLOWER. CWlfe of Representative from New York.) >TEEP the thinly-pared rinds of eighteen lem- ons in one quart of proof whisky or rum (better) for three days in a closely-covered vegetable-dish. Then add five quarts of whisky, three quarts of boiling water

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