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Milk Punch

Name: Milk Punch
Yield: 4 servings
Ingredients: one-half pint of water; three and one-half oz. of sugar; two orange gests; two lemon gests; one-half pint of rum; one-fifth pint of kirsch; two-thirds pint of milk; the juice of three oranges; the juice of three lemons

From A guide to modern cookery, 1909

Serves 4

Serve chilled as an accompaniment to turtle soup.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 129. The excerpt below is the record exactly as published.

milk punch is served with turtle soup, the recipe being :— Milk Punch.—Prepare a syrup from one-half pint of water and three and one-half oz. of sugar, the consistence at the boil being 17° (Baumé’s Hydrometer). Set to infuse in this syrup two orange and two lemon gests. Strain at the end of ten minutes, and add one-half pint of rum, one-fifth pint of kirsch, two-thirds pint of milk, and the juice of three oranges

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