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Milk Punch
From The encyclopaedia of practical cookery, 1892
Serves 20
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
201Calories
1 gProtein
51 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein0.7 g
Carbohydrates51 g
Fiber1.7 g
Sugars47 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium89 mg
Calcium33 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus9.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.6 mcg
Choline3.1 mg
Caffeine0 mg
Alcohol1.2 g
Water623 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 529. The excerpt below is the record exactly as published.
Milk Punch. — (1) Put the thinly-pared rind and the juice of twelve lemons into a large jar with 21b. of loaf sugar, 24 pints of water, and three bottles of rum. Stir well until the sugar has dissolved, pour in lqt. of boiling Milk
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