Milk Punch

Ingredients

• the rind of half a lemon
• twelve lumps of sugar
• one pint of new milk
• the yolk of an egg
• two tablespoonfuls of brandy
• four of rum
• one of cold milk

Method

1. 1

   Put the rind of half a lemon and twelve lumps of sugar into one pint of new milk.

2. 2

   Boil gently for a quarter of an hour.

3. 3

   Remove from heat and take out the lemon peel.

4. 4

   Blend the yolk of an egg with two tablespoons of brandy, four of rum, and one of cold milk.

5. 5

   Whisk all together off the fire and serve as soon as it froths.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 295. The excerpt below is the record exactly as published.

Milk Punch. — Put the rind of half a lemon and twelve lumps of sugar into one pint of new milk. Boil it very gently for a quarter of an hour. Take the saucepan off the fire and take out the lemon peel. Have ready the yolk of an egg thoroughly blended with two tablespoonfuls of brandy, four of rum, and one of cold milk

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