Milk Punch

Ingredients

• two quarts of water
• one of new milk
• one lemon
• six or eight lemons
• one quart of brandy

Method

1. 1

   Boil water and milk together, sweeten with sugar.

2. 2

   Rub lemon peel on sugar, add to jug with milk and water.

3. 3

   Gradually add lemon juice while stirring to prevent curdling.

4. 4

   Strain and bottle.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 103. The excerpt below is the record exactly as published.

Milk Punch. — Boil two quarts t>f water and one of new milk together, and sweeten with sufficient sugar to tas/te. Rub the peel of one lemon on a few pieces of loaf sugar, put them all in the jug with the milk and water. Add the juice of six or eight lemons gradually, stirring the mixture all the time to prevent the milk curdling. Now add one quart of brandy, strain through a flannel and bottle. Place in a cool cellar, it will keep for ten days. Lemon Punch. — Cut the rind off six lemons, and squeeze out the juice, put the rind and the juice in a jug together and add one quart of brandy. Let it remain closely covered for three or four days. Now take six additional lemons and squeeze their juice into two quarts of water

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