Milk Punch

Ingredients

• four large lemons
• a quart of brandy or rum
• a pound and a half of loaf sugar
• two grated nutmegs
• a quart of water

Method

1. 1

   Pare off the yellow rind of four large lemons and steep it for twenty-four hours in a quart of brandy or rum.

2. 2

   Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water.

3. 3

   Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag.

4. 4

   This may either be used soon as cold, or make a large quantity in the above proportion and bottle it, as it will keep for several months.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 31. The excerpt below is the record exactly as published.

Milk Punch Pare off the yellow rind of four large lemons and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water

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