vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Milk Punch, Hot
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 387. The excerpt below is the record exactly as published.
Milk Pnnch^ Hot. — Dissolve 1 tablespoonful sugar in 2 of hot water, add 2 tablespoonfuls Cognac and 1 of St. Croix rum. Fill the glass while boiling, and grate a little nutmeg over the top
Cook this with the app: pantry check, scaling, and the assistant.