Milk-Punch
From Miss Corson's practical American cookery and household management, 1885
Serves 1
For hot milk-punch, omit the ice and use hot milk.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 308. The excerpt below is the record exactly as published.
MILK-PUNCH. Cut the yellow rind very thinly from six oranges and six lemons, and steep the rind for twenty-four hours in a bottle of brandy; squeeze the juice of the fruit, free from seeds, upon two pounds of white sugar ; add to it four quarts of water and one of milk made boiling hot ; then stir in the brandy, and repeatedly strain the mixture through a jelly- bag until it is quite free from sediment. As soon as it is clear, bottle it, and cork it air-tight. Keep it in a cool place, and use it as it is required. MILK-PUNCH. Mix the following ingredients in a large, tumbler : one tablespoonful of powdered sugar and two of cold water, one wineglassful of the best brandy and half that quantity of Santa-Cruz rum ; after these are well mixed, put in enough shaved ice to half fill the tumbler, and then fill it with cold milk
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