vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Milk Punch
From Cassell's dictionary of cookery, 1892
Serves 11
Probable cost 6s.
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
Nutrition per serving
541Calories
5 gProtein
132 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein4.8 g
Carbohydrates132 g
Fiber4.7 g
Sugars87 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium588 mg
Potassium191 mg
Calcium194 mg
Iron18 mg
Magnesium24 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A6.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate89 mcg
Choline12 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 924. The excerpt below is the record exactly as published.
Milk Punch. — This agreeable summer drink is made in the following manner : — Put into a bottle of rum or brandy the thinly-pared rinds of three Se^alle oranges and three lemons. Cork tightlyfortwodays. Eub off on two pounds of lump sugar the rinds of six lemons, squeeze the juice from the whole of the fruit over the two pounds of sugar, add three quarts of boiling water, one of boiling milk, half a tea-spoonful of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.