Milk Punch

Ingredients

• Three fine fresh lemons
• half pound of lump sugar
• 1 ounce of gunpowder tea
• 1 pint of ‘ Liquid Sunshine Rum’
• half pint of pale brandy
• 1 wineglassful of kirschwasser
• 1 wineglassful of maraschino
• 1 quart of water
• a good pint of new milk

Method

1. 1

   Pare the lemons and steep the peel overnight in rum.

2. 2

   Infuse the tea in boiling water, pour over sugar, add lemon juice and cold water.

3. 3

   Stir in the spirits.

4. 4

   Boil the milk and add it to the bowl while stirring.

5. 5

   Let cool, strain, and bottle.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 102. The excerpt below is the record exactly as published.

Milk Punch. — Three fine fresh lemons, h pound of lump sugar, ^ ounce of gunpowder tea, 1 pint of ‘ Liquid Sunshine Rum,’ h pint of pale brandy, 1 wineglassful each of kirschwasser and maraschino, a dash of cura§ao, 1 quart of water, and a good pint of new milk

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