Milk Punch
From Cookery and housekeeping, 1882
Serves 20
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 168. The excerpt below is the record exactly as published.
MILK PUNCH. 419 them remain three days. Pour off the brandy, and to each pint add \ lb. sugar. Boil, and pour over your cherries. About six weeks later the cherries will probably require an additional quantity of the brandy and sugar syrup poured over them. The jars or bottles must be kept carefully corked and tied down, and the cherries are not fit for eating till they have been kept two months. Milk Punch. Steep the peels (pared very thin) of six Seville oranges and six lemons in two pints of rum for twenty- four hours. Pour sixteen pints of boiHng water upon 6 lbs. of loaf sugar ; when dissolved add the juice and pulp oi thirty-two Seville oranges and twelve lemons. Next day add the peels as steeped, and eleven pints more rum and three of brandv, and stir well tocrether. Pour into it rather more than two quarts of new milk and two quarts of skimmed milk
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